Shellfish Oil

Preparation info
  • Makes about

    1.5 litres

    • Difficulty

      Easy

Appears in

By Dan Hong

Published 2014

  • About

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) grapeseed oil
  • 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