Preparation info
    • Difficulty

      Easy

Appears in

By Christine Manfield

Published 1999

  • 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 unless used immediately.

Ingredients

  • 6 tomatoes
  • 1 kg prawn heads and shells
  • 100 ml

Method

Preheat oven to 200°C and roast tomatoes for 20 minutes until coloured and softened. Heat a large wok and add prawn heads and shells and toss