Prawn Stock
Homemade prawn stock made from shells and heads, perfect as a flavorful base for sauces, soups, and risottos.
4 servings
Ingredients
- prawn shells and heads from 800g prawns
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 2 celery sticks roughly chopped
- 2 L water
- 1 tsp salt
- 5 black peppercorns
- 3 bay leaves
Instructions
- 1
Place all the ingredients in a saucepan.
- 2
Bring up to the boil and then turn down heat for 20 – 30 minutes.
- 3
Switch off stove and leave to insensify for 1 hour.
- 4
When ready to use, bring back to temperature, strain and use as required
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from freshkitchen.co.za. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on freshkitchen.co.za