Directions

To Prep

1. Peel prawns, reserving heads and shells. Devein the prawns by slicing along the back and removing the trail. Set prawn cutlets and 6 heads aside in the fridge until needed.

To Cook

1. Heat 1 tbsp oil in a saucepan over medium-high heat. Add reserved prawn shells and heads, chilli and lemongrass. Sauté for 2 mins.
2. Add in 2 cups water and bring to the boil, then reduce heat and allow to simmer for 1 hr. Top up with extra water if needed.
3. Season with fish sauce, tamarind puree and sugar.
4. While prawn broth is simmering, add remaining prawn heads and cornflour into a ziplock bag. Shake until prawn heads are well coated.
5. Heat oil in a separate saucepan to 180°C. Deep fry the prawn heads for 2 mins or until slightly golden and cooked through. Drain on a paper towel and set aside.
6. Once the broth has nearly finished simmering, poach prepared prawn cutlets in broth for 1 min or until pink and cooked through. Remove from the broth.

To Serve

1. Arrange poached prawns and crispy prawns heads in a bowl. Garnish with chilli and micro herbs. Serve with prawn broth.