Once you make prawn stock, it will become a kitchen staple. It adds amazing flavor (like fish sauce!) to anything you put it in. It's super easy to make and freezes very well.
| gluten-free + paleo + Whole30 |
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.
OUR LATEST VIDEOS You won't 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 two 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 plastic 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 resealable plastic bag full, you'll have enough to make a batch of this prawn stock.
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Recipes to use your prawn stock:
- Dark Chocolate and Stout Braised Ribs
- Vegetarian Thai Curry with Udon Noodles
- Easy Baked Lasagna Soy Ginger Noodles
- Easy Vegetarian Chili (not vegetarian once you add the prawn stock, but it's even more delicious)
- Black Bean and Corn Chili with Avocado Salsa
- Creamiest Dairy-Free Tomato Cream Sauce
- Classic Tomato Cream Sauce
Easy to Make Prawn Stock
Prep Time: 10 mins- Cook Time: 30 mins
- Total Time: 40 minutes
Yield: depends on the size of pot you use
Category: Soup
Cuisine: Asian
Print Recipe
Pin RecipeDescription
Once you make prawn stock, it will become a kitchen staple. It adds amazing flavor (like fish sauce!) to anything you put it in. It's super easy to make and freezes very well.
| gluten-free + paleo + Whole30 |
Ingredients
- 1 large resealable plastic 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
- 1/2 teaspoon whole peppercorns
Instructions
- Combine all ingredients together in a large pot. Add enough water to cover everything by 2 inches. Bring the pot almost to a boil then reduce heat so that the water is just barely simmering. Simmer, uncovered, for 30 minutes.
- Remove the pot from the heat then skim off the impurities (the white foamy stuff) from the pot with a spoon.
- Strain stock first through a large strainer, such as a colander, to remove the prawns and veggies. Next, strain the stock a second time through a fine-mesh sieve.
- Let stock cool completely then store it in jars in your fridge for up to 3 days or in resealable plastic bags in your freezer for up to a year.
Notes
Storing the stock in small portions will make it much easier for you to use. I use the small snack-sized plastic bags and fill them with 1/4 and 1/2 cup portions. This recipe can easily be doubled or tripled (or more!) I make a huge pot once a year with all of the prawn heads and shells that I spend a year saving in the freezer.
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.
For a more concentrated stock, you can boil it rapidly after you strain it until it is reduced to a few cups.
Kristen Stevens
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Hi, I’m Kristen! 
I kinda knew how to make this, but came here after a Google search and, yep, its exactly what i had in mind. I’ve made it and will prep to freeze it, then will go to a couple of the recipes you suggest to make with it.
I’ve always blended the prawn heads etc up for my chickens, they love it and its very good for them. After making this, I went through and picked out the prawn heads and carrot, scissored it small enough for my chooks.. great!
Don’t you love being able to make double (or triple) duty with the food you eat? It makes me so happy to know I’m not wasting food. 🙂
I leave out the veggies but add the seasoning, and also add a teaspoon of Shrimp and Crab boil liquid. Gives it a “kick”.
Also take some of the liquid and add a bit of gelatine, allow to set. Makes a lovely jelly to go with fish or seafood.
Will try with the veggies added next time
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I love the idea of adding some gelatine. I’m going to do some of that with part of the stock next time for sure. Thank you for the tip!
Great stuff. Shucked 1Kg of good aussie prawns and thought what a waste to throw away the heads. Hey presto a quick google finds your website and now I have prawn stock for future soups.
I have made shrimp stock using the shells from the shrimp. I have never had prawns, but I am sure it would be very similar. I really love the stock that you get from doing this. I have used the stock in soup and was amazed at the flavor it added. Great post.
★★★★★
I loooove this! And yes, the smell of fish sauce is uh… interesting, but so necessary flavor-wise. I can only imagine what your prawn stock adds to a dish. I have to keep this in my t0-do files! 🙂
★★★★★
I just fish sauce in a lot of my cooking and imagine that this prawn stock must be very similar. It would nice to have a homemade version so I will have to try this out.
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Hi Jura,
It is very similar to fish sauce, just not quite so strong 🙂 Hope you love it!