You can use prawn stock to cook many dishes, and I usually use them to cook prawn noodles soup, fry Hokkien prawn noodles or Lor Mee.
To make the stock, I first crushed some cloves of garlic, and peeled and sliced some ginger.
I also defrosted the prawn heads.
I had a lot of prawn heads as I had been collecting them over a period of about 3 months.
In a heated wok, I added some oil and sauteed the ginger and garlic. This would not take too long - about 3-4 minutes.
In went the prawn heads, and I stir-fried them for another 4-5 minutes over medium heat.
I transferred everything into my stock pot and added water as well as some rock sugar. I then simmered this over low heat for about 1.5 hours.
At the end of the cooking time, I sieved the stock and discarded the prawn heads, ginger and garlic. I divided the stock into 3 containers, and kept 2 of them in the freezer.
With the remaining stock, I cooked prawn noodles soup.
I placed a piece of lean pork into the stock and cooked the meat until it was cooked through. I then removed the meat and sliced it. This was set aside.
I also placed the prawns that I was using for the dish into the stock and cooked them for about 3 minutes. Prawns do not take very long to cook. These were also set aside.
I fried some shallots as well. You do not have to do this as fried shallots can be bought in supermarkets these days, but I prefer frying my own because they always taste better.
In a pot of boiling water, I blanched kang kong (water spinach), tao ge (bean sprouts) and yellow noodles. They were also set aside.
Once ready, I simply assembled the noodles, vegetables, meat and prawns.
Then I ladled on the stock (which I had seasoned with salt and ground white pepper), garnished the noodles with sliced chilli and tucked in!
Just the thought of prawn noodles is making my salivate as I am writing this post.
Well, I do have 2 more containers of prawn stock in the freezer. :P
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Prawn Noodles Soup (Serves 4)
For the stock:
1kg prawn heads
6-7 slices ginger
10 cloves garlic, crushed
10g rock sugar
2.5 litres water
For the noddles:
500g yellow noodles
1 bunch kang kong (water spinach)
1 packet bean sprouts
150g lean pork
16-20 prawns, trim off legs and feelers
Chilli and/or chilli powder
Salt, to taste
Ground white pepper, to taste
1. To make the stock, fry ginger and garlic in a little vegetable oil for 3-4 minutes. Add prawn heads and fry for another 4-5 minutes over medium heat.
2. Transfer to a stock pot, add water and bring to a boil. Add rock sugar and simmer over low heat for 1.5 hours.
3. Strain stock. Reserve only the liquid.
4. Cook lean pork in stock until cooked through. Remove from stock, cool and slice. Set aside.
5. Cook prawns in stock. Remove and set aside. Season stock with salt and pepper.
6. Blanch kang kong, bean sprouts and noodles in boiling water. Set aside.
7. To assemble, add noodles to bowl. Add kang kong, bean sprouts, meat and prawns.
8. Ladle stock into bowl. Garnish with sliced chilli, shallots and/or chilli powder.
9. Serve immediately.