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 |
- 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
- 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.
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.