Prawn Stock

1 litre

yield

2 hours

time

450g prawn heads and shells (from about 1kg prawns)

2 litres water

4 tbsp oil

2 tbsp tomato puree

2 celery stalks, chopped

2 carrots, chopped

1 medium onion, chopped

½ bulb garlic

½ tsp coriander

1 bay leaf

1 tsp salt (optional)*


Notes

* You can hold out on the salt and add it to the final dish you're cooking the stock with to ensure your final dish isn't too salty

ingredients

method

  1. Add 2 tbsp oil to a large pot and sauté prawn heads and shells for 5 mins on medium heat till they turn a deep orange. Transfer to a bowl

  2. In the pot, add remaining 2 tbsp oil and sauté chopped onions, celery, carrot, and garlic for 5 mins

  3. Add tomato puree and cook for 3 mins

  4. Transfer the prawn shells back to the pot, with the water, coriander and bay leaf

  5. Simmer uncovered for 1:30hr

  6. Once done, strain stock through a fine mesh sieve

  7. Stir in salt if using, allow to cool, and store in the fridge or freezer.

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