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Preparation Time: 30 minutes
I always enjoy going to Asian market to get seafood. I love getting prawn there since I have a hard
time finding head-on and shell-on prawns in the neighborhood grocery stores
that have not have the flavor boiled out of them. Though
I enjoy the flavor of whole prawn, my guests and my husband don't always feel
the same way. Instead of wasting the shell and head of prawn, I make this
stock and keep it frozen until I have the urge for some seafood soup.
2 tablespoons canola oil
4 stalks lemongrass,
pounded
4 quarts prawn heads and
shells
4 quarts water
Heat oil in pot and add lemongrass and prawn shells. Sauté for a
minute or so until shells become fragrant and slightly reddened. Add
water and bring to boiled for about 5 minutes. Do not over boil or stock may
taste metallic.
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