DO NOT waste Prawn Shells. Every time you cook Prawns, you have a great opportunity to make this delicious stock. It is absolutely simple to make. The stock can be used for Soup, Risotto, Pasta Sauce, and many more. You can make an amazing Miso Soup using this stock.
Heads & Shells from about 500g Prawns
600ml Water *OR enough to cover the Prawn Shells
2 tablespoons Sake (Rice Wine) OR White Wine
- Place all the heads and shells in a large saucepan, add a little bit of Oil if you want to do so but it’s optional, and cook over medium low heat for a few minutes, breaking & squashing the Shells.
- When it’s aromatic, add Water and Sake (Rice Wine), cover with a lid, and bring to the boil. Lower the heat and simmer for 10 minutes, then drain and squeeze to get as much liquid as you can.
- *Note: Depending on what you are going to use this stock for, it’s a good idea to add some Vegetables, such as Onion and Celery, and Herbs when you simmer.
- *Note: Shells from the cooked Prawns can also be used.
I like to toss the shells and heads in oil then spread out on a pan and roast them. This adds an intense flavor which is wonderful to use in a number of recipes. I just made a batch from whole head-on boiled shrimp. I removed the heads and shells. They were already flavored by the boiling ingredients. Once they were roasted and then simmered, the stock had an amazing flavor. Plan on freezing this for the next time I need a good dashi stock. I do the same with crab, lobster, and crawfish shells.
Wow… as I read what you wrote, I could smell the amazing smell. You must be a really good cook if not professional chef. Thank you for writing this, which inspires whoever read it.