AVANZI TUTTA, BASIC PREPARATIONS

PRAWN STOCK WITH HEADS AND SHELLS, ZERO WASTE AND SUPER EASY RECIPE

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More Ideas on utilising the shrimp shells, other than the bisque

What do you do with the shrimp heads and shells? You know they are full of flavor, but does it worth my efforts to treat these shrimp “waste” into a proper dish? Today I would like to share my ways of utilising the shrimp shells to the maximum! Instead of feeling a burden, you will be so satisfied by turning the refusal into treasure.

qualche idea in più per utilizzare i gusci dei gamberetti, oltre al bisque

STOCK MADE OF PRAWN HEADS

It is popular in the western cuisine to make the shells of crustaceans into bisque. But I want to make a simpler version: much less ingredients with easier preparation, yet delightful to consume!

Saprai già che sono pieni di sapori ma questo è sufficiente per trasformare degli ‘scarti’ in un ingrediente chiave di un piatto?

Like making the crostacei soup bisque, we first lightly fry the shrimp heads, then adding water to simmer. But we will eliminate the ingredients into minimum: using only shrimps heads, water, salt and pepper.

The broth is perfect to go with Chinese noodles, as well as a bowl of rice.

ABDOMINAL SHELLS FOR SEASONING POWDER

Let’s make it more interesting by turning the rest shells into a seasoning powder.

Simply bake the shells in oven until crispy and then blend them into powder. Preserve them in a food container and use as a condiment to add umami to any dish. They are not only good in taste, but also nutrient-dense.

la polvere di guscio di gamberi Non solo ha un ottimo sapore ma è anche molto ricca di nutrienti.

PRAWN STOCK AND PRAWN POWDER (虾高汤,虾粉)

Recipe by Sasha WangCourse: BASIC PREPARATIONSCuisine: ChineseDifficulty: Low
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A simple recipe using the scraps of prawn. Simplified preparation using very little ingredients without compromising on flavor!

INGREDIENTS

  • Prawn stock made of heads
  • Prawn heads: 8

  • Extra-virgin olive oil: 2 tbsp

  • Water: 500ml

  • Table salt: q.b

  • White pepper ground: q.b

  • Prawn seasoning powder
  • Abdominal shells of prawn: 8

  • Kitchen utensils
  • A pot with lid

  • A spatola

  • A narrow mesh strainer

  • The oven

  • A baking tray

  • A blender

  • A sifter for flour

  • A (small) food container

Preparation

  • Prawn stock made of heads
  • Heat up a pot with the extra-virgin olive oil. Put the shrimp heads into the pot to fry.
  • Press the head using a spatula to extract the flavor and juice.Saltare le teste di gamberi. 2.tSchiaccia le teste usando una spatula in modo da far fuoriuscire tutto il succo.
  • Stir-fry the heads for 2 minutes until their color turns lighter, add in water and bring to boil.
  • Lower the fire and simmer with lid on for 15 minutes.4.tCopri con il coperchio e cuocere a fiamma bassa per 15 minuti.
  • Filter the broth through a narrow mesh strainer, crush the heads well.
  • Season the filtered broth with salt and white pepper. Enjoy it.Condisci il brodo con il sale e pepe bianco. Il brodo è pronto da gustare.
  • Prawn seasoning powder
  • Pad dry the shells using some kitchen paper. Meanwhile preheat the oven to 160°C.
  • Display the shells on a baking sheet and bake in oven for 15-20 minutes until crispy.Disporre i gusci su una teglia e cuocere in forno per 15-20 minuti fino a quando diventano croccanti.
  • Transfer the shells into a blender and finely blended them.
  • Sift the powder to remove any big pieces. Conserve the fine powder in a food container and use any time needed.Setaccia la polvere per rimuovere eventuali pezzi grossi. Conservare la polvere fine in un contenitore per alimenti e utilizzarla ogni volta che occorre.

A bowl of noodles in shrimp head soup, with little shrimp powder sprinkled on top. A plate full of umami.

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

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