How to Make Prawn Stock with Heads and Shells
Turn prawn waste into delicious seafood stock for soups and noodle dishes! This stock is full of savoury, umami flavours for your next bowl of noodle soup.
Equipment
- Pestle and Mortar
- Large strainer
- Stockpot/ Deep Pan
Ingredients
- 200 g prawn waste, heads and shells
- 650 ml water
Instructions
- Pour some water in a basin to wash the prawn waste. With a spoon, stir the water gently to rinse the shells and head.
- Drain the water by straining the prawns.
- Pound the prawn's heads with a pestle and mortar to extract the essences better.
- Add in all the prawns' heads and shells into a pan.
- Wash down the remnants of the prawns' heads with the water for boiling the stock into the pot.
- Give it a stir. Switch on the heat to medium and let it come to a boil. This will take 3 minutes.
- Once the stock starts to boil, tilt the lid for the steam to escape. Stir the broth gently.
- Tilt the lid and allow the stock to boil for another 8 minutes. Stir and remove the scum as necessary.
- Switch off the heat. The prawns' shells and heads has changed to a bright orange.
- Strain the stock to remove the bits and pieces of prawn shells.
- Use the prawn stock as-is within the day.
Video
Notes
Used for
- Stock for (seafood) soups, noodle soups, etc.
- Natural flavour enhancer for stir fries, etc.
Storage Instructions
- Once cooled, keep in the fridge until use.
- Not recommended to freeze or store in the fridge for more than a day.
Nutrition
Calories: 263kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 1gSodium: 488mgFiber: 1gSugar: 4gCalcium: 5mg
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