Shell Powder

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 50 ml (1⅔ fl oz) olive oil
  • 20 prawn shells and heads (or


Heat the olive oil in a saucepan over medium–high heat. Add the shells, and pan-roast until golden. Drain off the oil and place the shells and claws on a dehydrator tray. Put the tray in a food dehydrator and dehydrate for 24 hours at 60°C (140°F).

Place the dehydrated shells and claws in a thermomix and blend on high speed into a fine powder. Pass the shell powder through a fine chinoi