Making your own stock or broth is never a difficult matter, you simply need to spares some of your time to make it ahead. This week we would love to share with you how to make good prawn stock and never throw away your prawn head like a waste again.
As you know prawn head have cholesterol however if you boil them into stock and use them wisely it would never be a harmful effects but adding in flavors to your food.
It seems like every day somebody asks me “How do you make prawn stock, Angela?” or “I was thinking of making some prawn stock, how would you do it?” Given that we are a pretty average type of guy, I know that you too must be harassed on a regular basis with prawn stock conundrums. So we
First, you need a decent quantity of big fresh Dublin Bay Prawns. I have mentioned these previously. The last time, I cooked them and we ate them. This time, we need the prawns for their heads and shells only.
For this recipe you will need the following:
- Nice fresh prawns
- A bag of prawn bits
- Black peppercorns
- The patience of Jobe for shelling the prawns
When you are finished, you should have a pile of prawn meat. This has no place in the stock recipe so discard this and place the shells, heads, legs, claws and other bits into a pot and fry them in batches, in some garlic and oil until they change color somewhat.
Next, add them to a big stock pot and cover them with water, adding the peppercorns. Simmer (don’t boil) this for a couple of hours, removing any scum that rises to the surface.
Strain it all through kitchen paper in a cheesecloth or sieve to leave an
Following the steps we shall you will be enjoying the flavorful prawn stock in your food. Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!