✨Liquid gold✨

When making prawn stock, I always start by gathering fresh prawn shells and heads, as these parts hold the most intense flavor. Using about one litre of water for every batch works well to concentrate the taste without diluting it. I gently boil the prawn shells and heads for around 30 minutes, which allows the flavors to infuse deeply into the broth. Straining the stock afterward removes any solids, leaving a clear, aromatic base that’s perfect for soups, sauces, or risottos. One tip I've found helpful is to avoid overcooking, as prolonged boiling can cause bitterness. Also, peeling shells before boiling extracts more umami, as the OCR notes indicate. This method consistently yields a broth I like to call 'liquid gold' because of its vibrant flavor and rich color. In my experience, homemade prawn stock enhances any seafood recipe by adding natural sweetness and depth. Experimenting with this traditional technique has made a big difference in my cooking, and I encourage others to try it for a truly satisfying taste.