Sashimi-Style B.C. Spot Prawns (With Deep-Fried Heads)

At Miku and Minami restaurants in Vancouver, they love serving fresh B.C. spot prawns in the simplest way possible—sashimi-style! But with deep-fried heads. Here’s the recipe!

  • By Miku, Minami restaurants
  • May 9, 2016
Image Author: Miku Restaurant
  • Yield: 6 prawns
  • Total time: 30-45 minutes


6 whole B.C. spot prawns (live)

1/2 1 cup of flour (corn starch is an alternative)

Dash of salt and pepper

2 cups canola oil


Separate the spot prawn heads from the body, but leave the tail with the tail meat. Put the body in ice water right away if you want a more crunchy texture. Save the heads for deep-frying. Another note here is if you like your spot prawns a bit sweeter, you can allow the peeled prawns to sit in the fridge overnight for the sugars to develop in the prawns. The texture will be less crunchy but still “bouncy.”

In a small pot, heat the canola oil to about 380° F.

Coat the prawn heads in flour and with the salt and pepper. Corn starch is an alternative. Then, deep fry the spot prawn heads for about five minutes until crispy. Drain briefly on paper towels. Serve immediately.

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