Fried Prawn Heads with Xato Deliciously Reduce Food Waste at MFK

I think the only way to improve something fried is to serve it with a great dip. Add the element of reducing food waste, and you have the perfect trifecta that is the fried prawn heads with xato sauce at Chicago’s MFK. Co-owner Scott Worsham says the dish came from wanting to use up all the prawn heads leftover from the restaurant’s seafood cataplana, but I’m guessing that Chef ...