Wm gave me some really nice tiger prawns which I shelled. I kept the prawn meat in the fridge. Then I fried the shells & heads in a little oil till the shells became bright red.
Added water and when it came to the boil, I mashed the shells with a potato masher to extract more flavour.
Simmer gently for half an hour.
Strain and keep the prawn stock aside. (It smelt wonderful......).....
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