Preparation info
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By Christine Manfield

Published 1999

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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.


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


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