Prawn Oil

• 300 g prawn shells/heads
• 1 cm piece ginger – peeled

In a dry pot over medium heat, cook the prawn shells and heads until they become pink.

Add the ginger, garlic and thyme followed by the oil. With a wooden spoon, bash the shells with the aromatics and oil to release the flavours. Bring the oil to 77°C and leave for 2 hours before straining the oil through an oil filter and cooling over ice. Refrigerate until needed.