Recipes, re-invented from cooking shows
Tiger Prawn Shellfish Stock
Prep. Time:
Baking Time:
Total Time:
5 min
30 min
35 min
Serves:
approximately 3 cups (720 ml)
This intensely flavoured shellfish stock forms the backbone of Jonathon Sawyer's Tiger Prawn and Purple Napa Cabbage Bisque from Tournament of Champions Season 7. Roasting the prawn heads and shells before adding liquid drives the Maillard reaction across the surface of the shells, producing a stock...
Read more
Ingredients
Tiger prawn heads and shells (from 12 prawns) — reserved from prawn fabrication Neutral oil — 1 tbsp (15 ml) Shallots, halved — 2 medium Garlic cloves, smashed — 3 Tomato paste — 1 tbsp (15 g) Dry sherry or white wine — ¼ cup (60 ml) Water — 4 cups (950 ml) Lime leaves — 3
Method
ROAST THE SHELLS Heat 1 tbsp of neutral oil in a heavy-based saucepan over high heat. Add the prawn heads and shells in a single layer and roast, pressing them down firmly (use a potato masher) with a wooden spoon, for 3–4 minutes until deeply golden and aromatic.
BUILD THE STOCK Add the halved shallots and smashed garlic to the pan and stir for 1 minute. Push everything to one side, add the tomato paste, and fry in the cleared space for 1 minute until it darkens slightly. Deglaze with the sherry or white wine, scraping up any fond from the base of the pan.
SIMMER AND STRAIN Pour in the water and add the lime leaves. Bring to a vigorous boil, then reduce to a strong simmer and cook for 20–25 minutes. Strain through a fine-mesh sieve, pressing the solids firmly to extract maximum flavour. If the yield exceeds 3 cups, return to the pan and reduce to approximately 3 cups. Use immediately, or refrigerate for up to 3 days, or freeze for up to 3 months.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
Instructions
ROAST THE SHELLS
Heat 1 tbsp of neutral oil in a heavy-based saucepan over high heat. Add the prawn heads and shells in a single layer and roast, pressing them down firmly (use a potato masher) with a wooden spoon, for 3–4 minutes until deeply golden and aromatic.
BUILD THE STOCK
Add the halved shallots and smashed garlic to the pan and stir for 1 minute. Push everything to one side, add the tomato paste, and fry in the cleared space for 1 minute until it darkens slightly. Deglaze with the sherry or white wine, scraping up any fond from the base of the pan.
SIMMER AND STRAIN
Pour in the water and add the lime leaves. Bring to a vigorous boil, then reduce to a strong simmer and cook for 20–25 minutes. Strain through a fine-mesh sieve, pressing the solids firmly to extract maximum flavour. If the yield exceeds 3 cups, return to the pan and reduce to approximately 3 cups. Use immediately, or refrigerate for up to 3 days, or freeze for up to 3 months.
Heading 5
Ingredients
Tiger prawn heads and shells (from 12 prawns) — reserved from prawn fabrication
Neutral oil — 1 tbsp (15 ml)
Shallots, halved — 2 medium
Garlic cloves, smashed — 3
Tomato paste — 1 tbsp (15 g)
Dry sherry or white wine — ¼ cup (60 ml)
Water — 4 cups (950 ml)
Lime leaves — 3
Comments, or questions, for this recipe
Add a new comment