home made prawn stock

As a thrifty home cook, wastage is not allowed in my kitchen. 

This means I will save and freeze prawn heads whenever I buy prawns until I have enough to make stock.

Once the stock has been made, it can be kept frozen. You can cook so many dishes with prawn stock – prawn noodles, Hokkien prawn mee, or use it to add flavor to seafood fried noodles.

Here’s how to make prawn stock.

In a wok, heat the vegetable oil. Add ginger and garlic and stir-fry for 2 minutes, or until fragrant.

I don’t bother peeling the ginger or the garlic since they are there to add flavor.

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Add the prawn heads and stir.

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Use the spatula to press and bash the prawn heads to extract the flavorful bits. Add water and bring to a boil.

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Boil for about 10 minutes, keeping an eye on the water level.

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Pour the stock through a sieve to remove the heads and other bits. IMG_9159Stock can be kept frozen for up to 3 months. Thaw before using.

Home Made Prawn Stock
Yields 2
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Ingredients
  1. 1kg prawn heads (and shells if you like)
  2. 1 piece (about 3cm) ginger, sliced
  3. 6 cloves garlic, smashed
  4. 1-2 cups water, depending on how thick you like the stock
Instructions
  1. In a wok, heat the vegetable oil. Add ginger and garlic and stir-fry for 2 minutes, or until fragrant.
  2. Add the prawn heads and stir.
  3. Use the spatula to press and bash the prawn heads to extract the flavorful bits. Add water and bring to a boil.
  4. Boil for about 10 minutes, keeping an eye on the water level.
  5. Pour the stock through a sieve to remove the heads and other bits.
Notes
  1. Stock can be kept frozen for up to 3 months. Thaw before using.
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