Prawn Stock using heads et shells
It’s the peak of winter in France and with dropping temperatures, all I want at the end of the day is a warm bowl of soup. Other than soups like Bisques, French Onion Soup, Bouillabaisse, Consommé or Soupe de Potimarron, I do miss some Asian comforting soup from time to time. Something I grew up drinking is Prawn Noodle Soup. It is a popular Singaporean dish and I only patron Blanco Prawn Noodle House or Beach Road Prawn Mee.
In the span of 3 months, I saved all the prawn heads and tails and freezed 3L worth of prawny goodness with intention to make my very own prawn stock! Prawn stock adds extra flavour to your seafood dishes, so next time you are peeling shrimps, save the shells and make this quick and easy soup stock.
Ingredients:
Things you need:
One large ( I used 3 litre ) resealable bag full of prawn heads and shells filled to the brim
Salt (to taste)
Large dutch oven / pot
Instructions:
In a large dutch oven, add in all prawn heads and shells and fill water to cover everything by 2 inches.
Bring the pot to a boil and then lower the heat to let it simmer for another 30 minutes. Add salt to taste at this step.
Remove the pot from the heat and skim off all impurities (all that foamy stuff that floats)
Using a large strainer, remove all prawns and transfer the remaining soup stock into jars, resealable bags or a large container.
Et voilà! Home-made prawn stock whenever my asian cravings kicks in. The soup can be freezed for up to 6 months.
