Prawn Stock

Name: Prawn Stock
Yield: Makes 2.5 litres
Ingredients: 50 ml vegetable oil; 1 brown onion, chopped; 1 kg raw prawn heads and shells; 100 ml Shaoxing rice wine; 6 tomatoes; 1 kg raw prawn heads and shells; 3 litres Fish Stock; 2 makrut lime leaves, chopped; 1 star anise; 1 teaspoon fennel seeds; 1 teaspoon Sichuan peppercorns; 2 red bird’s-eye chillies, chopped; 1 stalk lemongrass, finely sliced; 2 slices galangal; 3 slices ginger; 6 cloves garlic, sliced

Preparation info

Makes
2.5 litres

Difficulty
Complex

Appears in

Fire

By Christine Manfield

Published 2008

About

Use the heads and shells from fresh raw prawns to make this rich, fragrant stock. Once cooled, it is best kept frozen unless it is to be used immediately.

Ingredients

6 tomatoes
1 kg raw prawn heads and shells
100 ml

Stock
Fish course
Pescatarian

Method

Preheat the oven to 200°C and roast the tomatoes for 20 minutes until coloured and softened. Heat a large wok, add the prawn heads and shells