Comment on Discussion Thread đȘ· Sunday 11 May 2025
just_kitten@aussie.zone âš4â© âšdaysâ© ago
It doesnât look like much what with all the prawn heads and pandan leaves etc (and my total lack of making it look nice) but HOLY SHIT is this a mind-blowing prawn curry. Even frying the heads in oil at the start smelt divine. I confess it mightâve worked better with lime rather than tamarind but itâs still so deep in flavours! I also went ham on the chilli (Kashmiri chilli powder, black pepper, and a couple of v spicy dried chillies). Canât wait to taste what it will be like TOMORROW, my godâŠ
prawnvaganza
Deveining the prawns is a bitch though⊠the tract keeps snapping and then I canât pull a segment out. Iâll need to improve my technique.
That was several hours worth of cooking between that, the cluster beans, and the ginormous pot of dal with cluster beans. But now Iâm set for quite a few days. And thanks to my handy dishwasher I can now relax for the rest of the evening. Yay!
TheWitchofThornbury@aussie.zone âš4â© âšdaysâ© ago
The heads and shells are too damn good to just throw away. Best risotto I ever made was with yabbies - boiled up the heads and shells with aromatics to make the stock. Gamechanger. Whenever I get prawns I mostly boil up the heads for stock and freeze it. Does magical things to any rice dish as rich in umami from the tomally in the heads.
just_kitten@aussie.zone âš4â© âšdaysâ© ago
I do love just sucking on the heads when Iâve had whole prawns. I think if I make another prawn dish without the heads Iâll be making stock and freezing as well, itâs entirely worth it. Or just use the stock directly (Iâm thinking of a nice saucy risoni dish maybe).
TheWitchofThornbury@aussie.zone âš4â© âšdaysâ© ago
Yummmm. Can confirm from experience that prawn/yabby stock is one of the best around. And itâs never on sale in shops so you just gotta do it yourself. But hella worth it.