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

METHOD:

1. 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.
2. Add all other ingredients, fry until mixed through and sugar is dissolved.
3. Transfer into a food processor or Thermocook or Thermomix and blend until smooth.
4. Store in refrigerator for up to 10 weeks.
5. To use, reconstitute 2 Tbsps with 500ml boiling water, then strain into bowl of separately-blanched noodles etc.

The post How to Make Prawn Stock Paste for Instant Noodles first appeared on Jackie M..