Shell Powder

• 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