I’ve had these images of this Prawn Stock kicking around for a while. The truth is, I thought I might lose your interest if I started posting things like prawn stock recipes. I know that it doesn’t sound particularly interesting but please believe me when I say it is the best secret ingredient you will never again want to be without. You won’t necessarily want to eat it on its own, but when you add 1/4 cup to other recipes, it turns them from delicious to crazy insanely delicious. And no, the dish you add it to won’t taste fishy in any way, just extra rich with a lot of depth. Every year during spot prawn season (from May to June), I freeze all the heads from the prawns I eat. (This past year my friend Jen brought me 2 huge bags of just prawn heads. Thank you, Jen!!) After the season is over, I make up a big batch of this prawn stock then freeze it in snack sized ziploc bags in 1/4 and 1/2 cup portions. I generally have enough to last me until the end of the next spot prawn season. Next time you buy prawns, freeze their heads or even their shells from their bodies. When you get a large ziploc bag full, you’ll have enough to make a batch of this prawn stock.
I have to warn you: this stuff smells awful. If you’re familiar with Asian fish sauce, you’ll have an idea of what this smells like. Don’t worry though, the smell won’t transfer to the dish you are making.
If you make Prawn Stock, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 large ziploc bag full of prawn shells and heads (this does not need to be exact!)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- ½ teaspoon whole peppercorn
- Combine all ingredients together in a large pot. Add enough water to cover everything by 2 inches. Bring to a boil then reduce heat so that the water is just barely simmering. Simmer, uncovered, for 30 minutes.
- Using a large spoon, skim any frothy impurities from the surface. Let stock cool slightly.
- Strain stock first through a large strainer, such as a colander, to remove the prawns and veggies.
- Next, strain the stock a second time though a fine mesh sieve.
- Let stock cool completely before freezing it.
Looking for recipes to use this Prawn Broth? Here are a few tasty ones: Dark Chocolate and Stout Braised Ribs Vegetarian Thai Curry with Udon Noodles Easy Baked Lasagna Soy Ginger Noodles Easy Vegetarian Chili Black Bean and Corn Chili with Avocado Salsa