Prawn/Shrimp Stock

Name: Prawn/Shrimp Stock
Yield: Makes about 3 litres/96 fl oz
Cuisine: Australia
Ingredients: 1 kg/2 lb prawn/shrimp heads and shells; 1 kg/2 lb prawn/shrimp heads and shells; 6 medium-size tomatoes; 1 teaspoon Sichuan peppercorns; 2 red birds-eye chillies, chopped; 1 star anise; 1 teaspoon fennel seeds; 3 litres/96 fl oz Fish Stock; 2 kaffir lime leaves, chopped; 100 ml/3½ fl oz Chinese Shaoxing rice wine; 1 kg/2 lb prawn/shrimp heads and shells; 1 medium-size Brown onion, chopped; 50 ml/1½ fl oz vegetable oil; 3 slices ginger; 6 cloves garlic, sliced; 1 stalk lemongrass, finely sliced; 2 slices galangal

Preparation info

Makes about
3 litres

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

6 medium-size tomatoes
1 kg/2 lb prawn/shrimp heads and shells

Oceania
Australian
Australia
Stock
Fish course
Pescatarian
Summer
Winter

Method

Preheat oven to moderately hot (200°C/400°F) and roast whole tomatoes for 20 minutes, or until coloured and softened. Heat a large wok and add