By Devi Poojari
February 21, 2024
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Packed with all the great flavour of the shellfish, prawn heads are an under-appreciated ingredient which allows a zero-waste way to use up the remnants. From making chilli oil to eat with noodles or a stock for some creamy bisque, here are six different ways you can maximise flavours of food in your kitchen.
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Simmer the prawn heads with aromatics like onions, garlic, celery and carrots to make a flavorful stock to use as a base for soups, risottos, or sauces.
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Fry the prawn heads in oil until they are crispy and golden brown, before straining and saving to drizzle over salads, grilled seafood and pasta.
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Blend cooked prawn heads with aromatics and chillies to create a savory paste that is perfect to boost tastes in stir-fries, marinades or dipping sauces.
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Simply air-fry the prawn heads until they develop an appealing crunch and snack on them with some cold beer, for a delicious, low-calorie treat.
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Unlike the subtle prawn flavour from the infused oil, using prawn heads to make a batch of chilli oil can be a potent condiment to finish off some cold noodles or a bowl of ramen.
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Simmer some heavy cream with prawn heads that you would otherwise throw away, making for a fantastic base to use in béchamel sauces, dips and even as gravy for seafood dishes.
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