Comment on Discussion Thread šŖ· Sunday 11 May 2025
TheWitchofThornbury@aussie.zone āØ2ā© āØmonthsā© agoThe 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 āØ2ā© āØmonthsā© ago
I do love just sucking on the heads when Iāve had whole prawns. I think if I make another prawn dish without the heads Iāll be making stock and freezing as well, itās entirely worth it. Or just use the stock directly (Iām thinking of a nice saucy risoni dish maybe).
TheWitchofThornbury@aussie.zone āØ2ā© āØmonthsā© ago
Yummmm. Can confirm from experience that prawn/yabby stock is one of the best around. And itās never on sale in shops so you just gotta do it yourself. But hella worth it.