I am a serious collector of prawn heads. I would remove the heads and shells of the prawns after every trip to the market and keep the heads in freezer bags and freeze them. Until the time when I have enough heads. Then I would make prawn stock.
You can use prawn stock to cook many dishes, and I usually use them to cook prawn noodles soup, fry Hokkien prawn noodles or Lor Mee.
To make the stock, I first crushed some cloves of garlic, and peeled and sliced some ginger.
I also defrosted the prawn heads.
I had a lot of prawn heads as I had been collecting them over a period of about 3 months.
In a heated wok, I added some oil and sauteed the ginger and garlic. This would not take too long – about 3-4 minutes.
In went the prawn heads, and I stir-fried them for another 4-5 minutes over medium heat.
I transferred everything into my stock pot and added water as well as some rock sugar. I then simmered this over low heat for about 1.5 hours.
At the end of the cooking time, I sieved the stock and discarded the prawn heads, ginger and garlic. I divided the stock into 3 containers, and kept 2 of them in the freezer.
With the remaining stock, I cooked prawn noodles soup.
I placed a piece of lean pork into the stock and cooked the meat until it was cooked through. I then removed the meat and sliced it. This was set aside.
I also placed the prawns that I was using for the dish into the stock and cooked them for about 3 minutes. Prawns do not take very long to cook. These were also set aside.
I fried some shallots as well. You do not have to do this as fried shallots can be bought in supermarkets these days, but I prefer frying my own because they always taste better.
In a pot of boiling water, I blanched kang kong (water spinach), tao ge (bean sprouts) and yellow noodles. They were also set aside.
Once ready, I simply assembled the noodles, vegetables, meat and prawns.
Then I ladled on the stock (which I had seasoned with salt and ground white pepper), garnished the noodles with sliced chilli and tucked in!
Just the thought of prawn noodles is making my salivate as I am writing this post.
Well, I do have 2 more containers of prawn stock in the freezer. 😛
- 1kg prawn heads
- 6-7 slices ginger
- 10 cloves garlic, crushed
- 10g rock sugar
- 2.5 litres water
- 500g yellow noodles
- 1 bunch kang kong (water spinach)
- 1 packet bean sprouts
- 150g lean pork
- 16-20 prawns, trim off legs and feelers
- Fried shallots
- Chilli and/or chilli powder
- Salt, to taste
- Ground white pepper, to taste
- To make the stock, fry ginger and garlic in a little vegetable oil for 3-4 minutes. Add prawn heads and fry for another 4-5 minutes over medium heat.
- Transfer to a stock pot, add water and bring to a boil. Add rock sugar and simmer over low heat for 1.5 hours.
- Strain stock. Reserve only the liquid.
- Cook lean pork in stock until cooked through. Remove from stock, cool and slice. Set aside.
- Cook prawns in stock. Remove and set aside. Season stock with salt and pepper.
- Blanch kang kong, bean sprouts and noodles in boiling water. Set aside.
- To assemble, add noodles to bowl. Add kang kong, bean sprouts, meat and prawns.
- Ladle stock into bowl. Garnish with sliced chilli, shallots and/or chilli powder.
- Serve immediately.