Gastronomixs

King prawn oil

This is a perfect way to use the waste from peeled king prawns in this waste to taste component.

King prawn oil

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Ingredients

500

g

king prawn shells and heads

1.5

litres

soybean oil

1

 

banana shallot, coarsely chopped

1

tbsp

tomato purée

2

 

bay leaves

3

sprigs

tarragon

 

 

cognac

Preparation method

  • Chop the prawn shells and heads and rinse thoroughly.
  • Drain well and pat dry with kitchen paper if necessary.
  • Sauté the shells and heads in a little of the oil and flambé with the cognac.
  • Clean and roughly chop the shallots and gently fry with the shells and heads before adding the fresh tarragon.
  • Add the tomato purée and stir thoroughly.
  • Add the rest of the oil and the bay leaves, and allow to infuse at 60°C for at least twelve hours.
  • Strain the oil.

Serving suggestions

  • As a flavour enhancer in a risotto or paella.
  • As a basic ingredient for a dressing.
  • Use to add a finishing touch to compositions.

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