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 Jeremy Leven is scrambling to come up with even more excuses to collect leftover heads. They are light, crispy and delicious, and when paired with a crisp white wine, this is a dish M.F.K. Fisher, for whom the restaurant is named, would have adored.