Servings: 1 large appetizer
Add lime juice, 1 cucumber, cilantro, and chili into blender and blend until smooth. If desired, strain any pulp with fine mesh. Season liquid with sea salt to taste and set aside. Layer cucumbers on bottom of serving platter and set aside.
Dehead and devein the prawns. Lightly coat the heads in flour and deep fry until crispy.
Toss the shrimp body into the agachile sauce and plate onto serving platter. Garnish with sliced onions and pour additional agauchile sauce on top if desired. Plate the fried shrimp heads and serve immediately.
Calories: 415kcal | Carbohydrates: 82g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 302mg | Potassium: 1269mg | Fiber: 9g | Sugar: 16g | Vitamin A: 916IU | Vitamin C: 83mg | Calcium: 192mg | Iron: 5mg