BASIC PRAWN STOCK

Do you always throw away the prawn shells and heads after you peel a batch of prawns or shrimps? Well, the next time that you do, reserve the heads and shells and keep them in the freezer until you have collected enough to make a basic prawn stock. The stock can later be used to cook Thai Tom Yam Soup, Malaysian Prawn Noodles or even a starter soup for a hotpot or steam boat.  Here is the method to make the Basic Prawn Stock:

Basic Prawn Stock

Prawn shells and heads from peeling a batch of 1 kilogram of medium-sized prawns or shrimps.

2 pips garlic, crushed and peeled

1/4 cup cooking oil

2 liter water

Heat up oil in a wok. Add in prawn shells and heads together with the garlic and stir-fry until the shells are dry, crispy and aromatic.  Transfer to a pot and add in the 2 liter water. Deglaze  the wok by adding a little water and add this to the pot as well.  Bring pot to boil and simmer for about 2 hours. Strain and use as required.  Discard prawn shells and heads.

The  stock can be used as a base stock for Thai Tom Yam soup, Ipoh Kueh Teow soup, Penang Mee Yoke (Prawn Noodles), Singapore Laksa, Sarawak Laksa.