Prawn stock

Name: Prawn stock
Ingredients: 1 teaspoon Sichuan peppercorns; 1 teaspoon fennel seeds; 1 stalk lemongrass, finely sliced; 2 red bird’s-eye chillies, chopped; 3 litres Fish Stock; 1 star anise; 2 kaffir lime leaves, chopped; 100 ml Chinese Shaoxing rice wine; 50 ml vegetable oil; 1 kg prawn heads and shells; 3 slices ginger; 2 slices galangal; 1 brown onion, chopped; 6 cloves garlic, sliced; 6 tomatoes

Preparation info

Difficulty
Complex

Appears in

Spice

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

Fish course
Stock
Pescatarian

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