Making prawn stock is a good way to use ingredients that would
otherwise discard. If you are using prawns in other dishes such as
noodles, the heads and shells are normally removed and thrown away.
However, they could be used again to make prawn stock which is an
excellent sauce to use in various dishes. Once made, prawn stock can be
stored in the fridge for about 2-3 days and in the freezer for up to
three weeks.
Ingredients:
1 tablespoon Vegetable Oil
8 Prawn heads and shells
1 teaspoon Salt
1 teaspoon Sugar
4 cups Hot water
Steps:
In a frying pan or wok, heat the vegetable oil and add the prawn
heads and shells.
After a few minutes, sugar, salt and water is added and boiled
together.
Continue boiling for 10 minutes.
Strain the mixture to separate solids from the juice. Extract
the maximum juice and serve.
