Wednesday, November 17, 2010

Prawn Stock

Prawns heads are not that appetizing to most Western people but we can use them to make a great stock for other recipes. It's quite simple really and here is the recipe:


  • 10 Med Prawn heads (chop the tentacles off and take veins out of any shells from tail).

  • 1 med Onion

  • 3 gloves of Garlic

  • Extra Virgin Olive oil

  • 1 small slice of fresh Ginger


Chop the onions, garlic and chili fine. Heat Heavy based saucepan and cook these ingredients in the pan with some olive oil. Place the onions in first, after 1 minute place garlic followed by the ginger.

Take the prawn heads and place into spice bowl and grind until mashed up. Place these into the pan.

Continue to cook for a further minute or two until cooked and the flavor is apparent. Now add about 4 cups of cold water, bring to boil and then turn down to simmer. Put lid on pot and simmer for at least 2 hours.

Turn off heat, sieve mix into bowl.

You can use right away to flavor Asian dishes or any dish than can benefit from some extra flavor. The stock can be kept in the fridge for a few days but it's better to freeze it to use as needed.
To freeze it then let the stock cool and put into ice cube containers. Place into freezer and once frozen the take out and put into container. Place back into freezer and use as needed.

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