Prawn head stock

Prawn head stock

By
From
Street Food Asia
Makes
2 litres
Photographer
Alan Benson

In any food culture worth its salt, very little is wasted and nowhere is this truer than throughout Asia. Prawn heads make the best kind of stock, which in turn makes all the difference to a good, home-made tom yum soup. So whenever you buy raw prawns, instead of throwing out the heads, freeze them until you collect enough to make this stock.

Ingredients

Quantity Ingredient
1kg large raw prawn heads
1 large leek, trimmed and cut into large chunks
2 garlic cloves
2cm piece of fresh ginger, sliced
1 makrut (kaffir lime) leaf
1/2 bunch coriander, stems and roots only

Method

  1. Place the prawn heads in a large saucepan with 2 litres of water and bring to the boil. Skim off any impurities, then add the rest of the ingredients. Return to the boil, then reduce the heat and simmer for 30 minutes. Strain through a fine sieve and allow to cool. Store in the fridge for up to 3 days, or freeze until required.
Tags:
South-East Asian
Asian
Street Food
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