RECIPE – Prawn Stock Paste for Instant Noodles
INGREDIENTS:
- 8 cups prawn shells including heads
- ¾ cup chicken powder
- ¼ cup sugar
- 2 tsps pepper
- ½ cup peeled garlic cloves
- ½ cup oil
Prawn shells
METHOD:
- Combine prawn shells and garlic cloves and fry about 2 minutes or until most of the moisture has been reduced. Add oil and fry until aromatic.
- Add all other ingredients, fry until mixed through and sugar is dissolved.
- Transfer into a food processor or Thermocook or Thermomix and blend until smooth.
- Store in refrigerator for up to 10 weeks.
- To use, reconstitute 2 Tbsps with 500ml boiling water, then strain into bowl of separately-blanched noodles etc.
