Wild Rocket Salad with Parma Ham and Wasabi Prawns

    The crispy prawn heads in this Wild Rocket Salad with Wasabi Prawns and Parma Ham will make your guests yearning for more! This recipe gives you an idea what to do with those leftover prawn heads other than using them for making stocks.


    North Region, Singapore
    1 person made this


    • 9 medium Prawns + whatever left over prawn heads from before
    • 3 - 4 slices of Parma Ham
    • 60g Wild Rocket / Arugula
    • 1 tbsp Japanese Mayonnaise
    • ½ Japanese Goma ( Sesame ) Dressing
    • ½ tsp Wasabi
    • Corn flour for coating prawn heads
    • Oil for deep frying
    • Pinch of Salt and Pepper


    1. Separate prawns from heads. Cut away whiskers and remove shells from both body and heads. Devein prawns and rinse gently. Blanch prawns in water, then transfer to ice water to stop cooking process.
    2. Rinse Arugula and place them on serving plate. Top with parma ham and goma dressing.
    3. Drain prawns when they turn cold, and mix well with mayonnaise and wasabi.
    4. Coat prawn heads with flour, salt and pepper. Heat oil and deep fry till crispy.
    5. Drain and transfer to the Wild Rocket Salad with Parma Ham and Wasabi Prawns.
    6. See how crispy these prawn heads are!

    See it on my blog

    Luxury Haven

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