Prawn Shell Stock

Name: Prawn Shell Stock
Yield: About 550ml
Cuisine: British
Ingredients: Heads & Shells from about 500g Prawns; *Note: Shells from the cooked Prawns can also be used; Oil *optional; 600 ml Water *OR enough to cover the Prawn Shells; 2 tablespoons Sake (Rice Wine) OR White Wine

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

About 550ml

Heads& Shells from about 500g Prawns
*Note: Shells from the cooked Prawns can also be used
Oil *optional
600 mlWater *OR enough to cover the Prawn Shells
2 tablespoonsSake (Rice Wine) OR White Wine

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Steps

1

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.
2

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.
3

*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.