Prawn Oil


Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 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.