Cooking 101 – Quick and Easy Prawn Stock

Cooking 101 - Prawn Stock 006 edited re-sized

Earlier, I had posted 3 articles under “Cooking 101” about Stocks. Click here for a general article about Home-made Stocks; Click here for Chicken Stock; click here for Vegetable Stock. Unlike those stocks which require at least the addition of onions, celery and carrots along with the meat or a variety of other types of vegetables to make delicious stocks, Prawn Stock only requires prawn shells and heads (at least medium sized prawns as much of the flavour comes from the heads) with some chopped garlic and sliced shallots. The cooking time is also much shorter and a pressure cooker is not required.

Please click here for a link to my earlier blog “Shelling and Preparing Prawns”.

STEP 1. Heat a thick bottomed pot or stock pot with 2 Tbsp of cooking oil for about 2 mins. Add in 1 Tbsp of chopped garlic and 4 shallots which had been peeled and sliced. Fry for a few mins – till the irresistible aroma wafts the air.

STEP 2 . Add 500 gm of prawn shells and heads into the fragrant pot. Continue to fry over medium high heat for several mins so that the prawn shells and heads turns golden brown. Your nose will be your guide as well. An unmistakable sweet fragrance permeates your kitchen.

As you are doing this, fill an electric kettle and set the kettle to boil or boil a  about 1.5 litres of water in a pot.

STEP 3.  Pour boiling water into the stock pot and bring it to boil, then lower heat to medium or medium low and continue simmering. Photo above shows some vermilion colour oil has already formed near the prawn heads.

STEP 4. Cover your pot. Simmer for 30 mins.

STEP 5. Your stock is ready when it looks like the photo above. The bright red oil has separated. Strain and set aside for use in your recipes.

RECIPE

For 1 litre of prawn stock, you will need

  • 500 gm of prawn shells and heads (from 1 kg of at least medium-sized prawns)
  • 1 Tbsp chopped garlic
  • 4 shallots, peeled and sliced
  • 1.5 litres of boiling water

Method

1. Heat a thick bottomed pot or stock pot with 2 Tbsp of cooking oil for about 2 mins. Add in 1 Tbsp of chopped garlic and 4 shallots which had been peeled and sliced. Fry for a few mins – till the irresistible aroma wafts the air.

2 . Add 500 gm of prawn shells and heads into the fragrant pot. Continue to fry over medium high heat for several mins so that the prawn shells and heads caramelise and develops a lovely smell.

As you are doing this, fill an electric kettle and set the kettle to boil or boil about 1.5 litres of water in a pot.

3.  Pour boiling water into the stock pot and bring it to boil again. Lower heat to medium or medium low and continue simmering. Some vermilion colour oil would have already formed near the prawn heads.

4. Cover your pot. Simmer for 30 mins.

5. Your stock is ready when it looks like the last photo above. The bright red oil has separated. Strain and set aside for use in your recipes. You might find it convenient to pack the stock into 2 or 3 equal lots of stock and freeze them till you need them for cooking.

Suggested Use in recipes such as

  • Singapore or Penang – Prawn Mee Soup.
  • Singapore – Fried Hae Mee
  • Frying noodles and other types of Chinese stir fries – when you want to have an added dimension to the flavour. Click here for “Fried Yellow Noodles”
  • Spanish Paella
  • Prawn Bisque

 

 

 

 

 

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