Prawn Stock

Name: Prawn Stock
Cuisine: Australian
Ingredients: 3 litres FISH STOCK; 2 kaffir lime leaves, chopped; 1 star anise; 1 teaspoon sichuan peppercorns; 1 teaspoon fennel seeds; 1 stalk lemongrass, finely sliced; 2 red bird’s-eye chillies, chopped; 3 slices fresh ginger; 2 slices galangal; 1 brown onion, chopped; 6 cloves garlic, sliced; 100 ml Chinese brown rice wine (shaosing); 50 ml vegetable oil; 1 kg green prawn heads and shells; 100 ml Chinese brown rice wine (shaosing); 6 tomatoes; 1 kg green prawn heads and shells

Preparation info

Difficulty
Complex

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

Use the heads and shells from fresh green prawns to make this rich, fragrant stock. Once cooled after cooking, it is best kept frozen.

Ingredients

6 tomatoes
1 kg green prawn heads and shells
100 ml

Oceania
Australia
Stock
Fish course
Pescatarian
Gluten-free

Method

Roast the tomatoes in a hot oven until softened and set aside.
Heat a large wok and toss the prawn heads and shells until they start to colour, then add the rice wine and deglaze. Remove from the heat.
In a stockpot, heat the oil and sauté the remaining ingredients until they start to colour and become aromatic. Add the cooked prawn heads and their juice