Prawn stock is an essential base for soups, especially soup-based noodle dishes (PRAWN MEE RECIPE). It is also versatile, as any kind of soup can benefit from it. It lifts the tastebuds, making every slurp worthy.
Where to Begin
with Prawn Stock
If unsure where to get prawn heads and shells, save them whenever prawns are cooked. After peeling, store the shells and heads for making stock.
Rinse them thoroughly under running water, making sure the heads are open so any residue inside is removed. Pat them dry and store in the fridge.
How much to
save depends on the quantity of stock to be made (CANTONESE YEE MEE). For a substantial batch,
simply keep collecting and saving the shells and heads over time.
Types of Prawn
Stock
There are
basically three types of prawn stock.
Simple Prawn
Stock
This is the most straightforward method. Add the prawn heads and shells to a
pot of water and simmer over very low heat. The cooking time depends on how
strong the stock should be. Adjust according to preference.
Fried Prawn
Stock
In this version, heat some oil and fry the prawn heads and shells until crispy
and dark pink. Frying lifts the aroma of the stock, giving it an even richer
smell. After frying, add water and simmer as usual to extract the stock.
Blended Prawn
Stock
Whether the heads and shells are fried or not, after simmering, allow the stock
to cool. Then, place the stock along with the shells and heads in a blender and
pulse until smooth. Strain thoroughly to remove every bit of shell and head (MALAY STYLE PRAWN NOODLES/MEE UDANG)
Note on Safety
Whichever type
of prawn stock is made, it must be thoroughly strained. Allow the stock to sit
in the pot for a while. This further infuses the flavors.
For safety,
strain the stock in the sink to prevent hot liquid from spilling on hands or
fingers.
For blended
prawn stock, thorough straining is especially important to remove any bits of
heads or shells. This step ensures food safety and prevents small pieces from
getting stuck in the tongue or throat.
Equipment
Needed for Making Prawn Stock
No special
equipment is required, as everything can be found in a typical kitchen. The
size of the pot is the most important consideration and depends on the quantity
of stock being made. A larger pot also helps prevent spillage while simmering.
Flavoring Prawn
Stock
Pure prawn
stock only requires prawn heads, shells, and water. Additional ingredients are
optional and depend on the dish being prepared. For example, ginger, garlic,
herbs, or onions can be added to complement a specific recipe (PRAWN CURRY LAKSA).
Common
seasonings like salt and pepper are usually added when cooking the dish, not
while making the stock. However, extra ingredients can be added during
simmering, fried with the heads and shells, or simply thrown in. Otherwise,
keep it pure.
Optional additions such as chicken stock or anchovy granules can also be included, but this is entirely a matter of preference.
Making Prawn
Stock: Tips
There is no
such thing as overboiling or over-simmering prawn stock, as longer cooking only
produces a stronger, richer extract. Ensure there is ample water to prevent
burning, and water can also be added while simmering if needed.
Prawn stock can
be made in bulk. Once cooled, it can be frozen and kept for three to four
months, making it convenient for regular use.
When making in bulk, it is best to portion the stock according to the quantity needed for a particular dish rather than freezing it all in one large container. Thawing the entire batch is not recommended, as once thawed, stock should not be refrozen. This helps prevent spoilage or contamination.
Using Prawn
Stock: Recipe Applications
Prawn stock is
ideal for those who do not consume chicken or beef. For those who do, chicken
or beef bones can also be included while making the stock.
In a Malaysian
kitchen, prawn stock is commonly used as the base for soup noodles, and the
list of recipes is nearly endless. It can also be used for thick, gravy-based
noodle dishes or even wet stir-fried vegetables.
In Western
cooking or other parts of the world, prawn stock is used differently. For
example, in rice dishes like risotto or as a flavoring for various sauces.
