One Japanese restaurant goes through hundreds of prawns a day – now it is serving the heads with beer
The heads arrive on a plate, John the Baptist-style, hot and crispy with a hint of grease. There are 10 of them, each covered in corn starch and deep fried, and stacked up in a sort of pyre. On the side, salt and sesame seeds for dipping and, if you are drinking, a beer. From a distance, they could be spiders in rigor mortis. Or facehuggers from Alien.
The chef who brought the plate picks up a head. “I mean, they’re disgusting, really, that’s what they are,” he says, and with that he walks the thing across the plate to show me how “bottom feeders” eat.
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