and I hope I'm not being gruesome by showing you... ...PRAWN HEADS!!!
This is one of the those fabulous "deemed-useless" ingredients to flavor up soups or broths.
You can also use them in stir fry dishes and even stir fry noodles. Next time you clean the prawns, think thrice about throwing the heads into the garbage bag. They are USEFUL!
What else can you think of, to make use of PRAWN HEADS?
Tag: prawns, prawn stock, shrimp, shrimp stock
Oooooo I can smell the prawn noodles already! hehehe.
ReplyDeleteThanks for the tip.. i've often wonder.. what can I do with the head.. ;)
ReplyDeleteThe only thing I've ever used them for is to make soup stock, for Tom Yom Goong. Would love to have some new ideas.
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ReplyDeleteI know this technique from my maid in Indonesia, she taught me how to make kerupuk (keropok) from this prawn stock that we make from the head, the skin or the tail leftover if we don't use them for cooking. I my self never try to make kerupuk but I always use those lefover into stock.
ReplyDeletehaha ... i'm allergic to prawns ... so I can't eat much ... somehow the prawn heads seem to be the most 'potent' part for those who are allergic, keke
ReplyDeletewow... of course Hae Mee. I can smell it from here already... too bad.. we don't get such fresh prawn in the midwest.. so i don't buy prawn with head on. but this definately make a great flavor or hae mee and koropok.. i miss those.
ReplyDeleteOh mine .. that is a lot of heads .. don't think I can get so many heads!
ReplyDeleteI agree with you. Pawn heads are tasty.
i love shrimps! yum! my WS is at Hobbies and Such
ReplyDeleteOh man, look at that yummy stock fulled of prawn heads & shells!
ReplyDeleteI tried using them to make a seafood version of bak kut teh once. ;p
ReplyDeleteYum, yum, yum...sweet prawn broth!
ReplyDeleteUnfortunately, my local market doesn't sell the prawns with their heads still on, so I only have the shells to work with. What do you think the kid at the fish counter will say if I ask for a special order of prawn heads?
I always throw away the heads but nice to know there are good uses for them.
ReplyDeleteyummy!
ReplyDeletethanks for sharing that tip!
The only thing I make from them is soup stock.Do you have any other ideas?
ReplyDeleteWow a little scarey but mostly comical:> Cool Shot. I guess that is the same concept as using bones to flavor soups
ReplyDeletePenang Hokkien Mee!!! I usually save mine to cook it. :) You are doing WS too? :) I'm doing it at my other blog.
ReplyDeleteI recently made my own turkey stock and it was really good. Prawn stock sounds even better! The prawns that I normally get from the fishmonger have the heads removed even though the rest of the shell is there. I will have to see if I can get them with the heads on!
ReplyDeleteWhat other uses for prawn heads? As a really good model for a scary alienish Halloween mask is what... LOL.
ReplyDeleteMy mothers use prawn heads for stock too..;) Im trying that stir fry pork ginger of yours..;)
ReplyDeletehmmmm..... I usually fry the prawns head and shell first, (optional grind them) then make stock!
ReplyDeleteHokkien prawn mee, of course!
ReplyDeleteprawn mee!!!!...ohh la la..
ReplyDeleteI just made some Ipoh Hor Fun soup with the prawn heads tonite :D
ReplyDeletehmm.. only for stock.. but i hv used the stock based for laksa and even mee siam before...
ReplyDeletehehehe ... I'm also thinking of prawn mee. :)
ReplyDeletehahahaha, your cute and funny!!
ReplyDeletenice WS entry..i've been so busy lately never had the time to do some posting for WS :-(..
just like you i often use prawn heads for my recipe..but my hubby finds it horrible :-) but nevertheless he stops complaining the moment the dish touches his tounge :-D
Another use for prawn heads? Er... to raise my cholesterol level? Oh no! Please don't remind me. LOL.
ReplyDeleteOoo, yeah, like the cooking ninja, I'm thinking of prawn mee too!! yum yum!
ReplyDeleteAfter using it for stock, I bury them as fertilizer. :)
ReplyDeleteGot an award for you, come and claim it! :)
ReplyDeletewow!! your prawn head have so much "goh"...hmmmm very milky..You know what!!I will coated with flour and deep fried like calamari!!..years ago ,in food court in Msia,I remember they do sell fried shrimp with head.it's really good,crispy and crunchy!!
ReplyDeleteSo much intense flavour! You make me want to go out and buy shrimp just to make stock :)
ReplyDeletelyrical lemongrass, clever!
ReplyDeleterex, now you know :P
lydia, coming up soon....
andaliman, keropok and prawn stock? That's new to me :)
noobcook, are you allergic to all seafood or only prawns?
nancy, hmmm....maybe.
cocoa, or is that true? I usually get mine from the Asian supermarket in CA.
wilfrid, hahah...but too much of them- high cholestrel!!!
jenny, am popping over now :P thanks for visiting.
little corner, flavor flavor right?
mandy, sounds good! Post it, please ? :P
dp,hahahhaa.....
carver, oh yes...don't waste!
mousey, you are welcome :)
nora, I guess that's the idea. Hee hee...
joyismygoal, yes indeed.
blurmommy aka kooky, first time trying!
kevin, try finding them :D
kenny, you are too funny!
liza, have you tried? howz it?
bboven, yes...i fry it then pour in water to boil as stock.
Frying add more fragrance. :D
nate, hee heee....*secret*
joe, hhahhahaa...
kopi soh, seafood ipoh hor fun sia?
daphne, wah....you have ventured so far. ;)
cooking ninja, heee heee...*mysterious*
dhanggit, oh...I can imagine that.
victor, aiya....
wokandspoon, ;P
wandering choppy, at las...I learnt a whole new tip! Fertilizer! :D
beachlover, wah...eat like snack! Good leh!
cynthia, have u done that? Are you boiling it now? :P
Ewwww...but so delicious! I bet the soup base is delicious.
ReplyDeleteming, yes...very very.
ReplyDeleteI always keep the prawns heads and shells to make stock for Prawn Noodles Soup and Laska! But sucking them is still the best. :p
ReplyDeleteWhenever I order amaebi at a sushi restaurant, I make sure that they include the deep-fried heads. They are a crunchy and delicious treat!
ReplyDelete