Advertisement
Shellfish Oil
At the restaurant we go through a lot of seafood, so it’s easy to accumulate enough prawn and scampi shells to make an oil. At home, keep a plastic bag in the freezer and add to it when you cook shellfish. You can also use whole school prawns as a cheap, convenient alternative.
Ingredients
2 litres 70 fl oz 8 cups 1
Method
Put a heavy wide-based saucepan over a high heat. When hot, add 4 tablespoons of the oil. When the oil starts to smoke, add the prawn shells. Do not stir for at least 2 minutes (if you stir them straight away, a lot of the heat will be lost and the shells will start to stew rather than caramelise).
After 2 minutes you will start to smell that really appetising aroma of roasted prawns an
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe