Zero Waste Prawn Head Oil (RECIPE) скачать в хорошем качестве

Zero Waste Prawn Head Oil (RECIPE)

Make your prawn heads, tails and shells go further with this easy prawn oil! This prawn oil is great tossed through pasta or noodles - use it to flavour a stir fry, curry or cook fried rice or vegetables with it. Drizzle it on soups or seafood dishes for an extra oomph of umami prawny flavour. HOW LONG DOES IT LAST? Officially a couple of months for primo taste. In my experience I've kept batches of this in the fridge for 2-3 years without issue, the flavour might slightly decrease in strength, but not noticeably. It depends on the oil you use. If you want to keep it longer term ensure you properly strain out all solids as I have done. Often chunky food pieces are the first to go mouldy or bad. INGREDIENTS: 1 x small brown onion, finely diced Vegetable oil or other neutral-flavoured oil Prawn heads (incl. shells and tails - raw or cooked) 1/4 teaspoon salt Optional: Onion skin peels METHOD: 1. Prepare the prawn heads by tearing up the shells from the head flesh. Make sure there's no prawn veins! Sauce-less prawns are preferred for the longevity of the prawn oil. 2. Heat a deep pot on medium heat. Add a splash of oil, then toss in your diced onion and salt. Cook for approx 5 min, stirring occasionally until softened and translucent. 3. Increase the heat to medium high. Add the prawn heads, and cover them half way in vegetable oil. 4. Cook them for approximately 30-45min, until the oil is reddy/orange in colour. Stir and crush the heads/shells with a wooden spoon periodically to release flavour. 5. Strain into jars. Allow to cool and store in the fridge. It lasts for a couple of months (if you haven’t finished it before then!). Recipe on my blog here: http://bit.ly/prawnoil FOLLOW ME ON INSTAGRAM!: www.instagram.com/_bottomfeeder READ MY BLOG: www.bottomfeeder.blog Music: 'Sunny Days' by Anno Domini Beats