Don’t toss your prawn heads and shells! Learn how to make versatile, homemade prawn stock in 30 minutes plus all my secrets to prevent a fishy broth – just super umami flavour.
Next time you’re peeling prawns, don’t toss those heads and shells! They’re the secret to a rich, flavourful prawn stock that can instantly elevate so many dishes — from Hokkien Noodles, Singapore Laksa, Prawn Mee, Tom Yum Goong as well as in non-Asian cuisine, such as paella and risotto.
This recipe is simple, uses ingredients you already have, and makes your kitchen smell absolutely incredible.
Jump to RecipeWhy You’ll Love This Recipe
Why Make Prawn Stock
Prawn stock (or shrimp stock) is one of the easiest ways to add a deep, umami seafood flavour to your cooking. It transforms your soups, stir-fries, and noodles into restaurant-worthy dishes with just one ladleful.
The best part? You don’t even need to make it all at once.
Whenever you peel prawns, simply toss the heads and shells into a zip-top bag and keep it in the freezer. Once the bag is full, defrost and turn them into a flavorful stock — no waste, maximum flavor.
While you can use both shells and heads, I personally prefer using mostly the heads. They hold way more flavour and give a richer, deeper stock.
Key Ingredients for Prawn Stock
Prawn Heads and Shells
The main flavour base! The heads carry the most umami and natural sweetness to give your stock that rich orange colour and deep seafood aroma.
You don’t have to use them all at one go. I have a ziploc bag in my fridge where I would toss prawn heads and shells in as and when. Once I’m ready to use them – or if the bag gets full – I simply defrost it and they’re ready to go.
While you can use the prawn heads and shells, I almost always use just the heads. I use a lot of prawns, so I can easily collect the heads which store so much more flavour than the shells.
Can I use heads and shells from frozen prawns to make stock?
Absolutely! Frozen prawn heads and shells work great — as long as they were frozen while fresh. The key is to freeze them immediately after peeling your prawns. This locks in the natural sweetness and prevents that unpleasant fishy flavour.
What you don’t want to do is refreeze prawn heads and shells that have already thawed. This can result in a fishy broth.
In other words: if you’re using frozen prawns, thaw and peel them, then make your prawn broth right away. Do not refreeze the heads and shells.
If you’re using frozen ones, always give them a quick rinse before cooking. A simple rule of thumb: if they smell overly fishy even after rinsing, it’s best to toss them. Fresh, clean-smelling shells make all the difference for a naturally sweet, ocean-flavoured prawn stock.
Water
Good plain ‘ol water is all you need to build the foundation of the stock.
The recipe here uses 2 litres of water to 500g worth of prawn heads. This resulted in a flavourful stock that is slightly diluted, to make it more versatile. If you prefer a stronger, richer broth, simply cut down on the amount of water.
Adjust the amount depending on how strong you want your broth. Less water = richer flavour.
Ideal Water-to-Prawn-Heads Ratio
- For rich, concentrated stock:
Use 1 liter (about 4 cups) of water for every 500g (about 1 lb) of prawn heads and shells.
→ Perfect for using as a base for tom yum, laksa, or creamy seafood noodles. - For lighter, subtler stock:
Use 1.5–2 liters (6–8 cups) of water for every 500g (1 lb) of prawn heads and shells.
→ Ideal for soups or dishes where you want just a hint of prawn flavor without overpowering other ingredients.
Neutral Oil
Used to stir-fry and roast the prawn heads before adding water.
Helps develop that signature toasty aroma and eliminates any fishiness.
Optional Aromatics
Totally optional! You can add aromatics for a flavour boost and perhaps relieve any fishiness. These are the aromatics I would typically use as they are staples in my pantry and an easy add:
- Onion, quartered
- Garlic, smashed
- Ginger, sliced
You can also add any other aromatics or leftover vegetables to add subtle layers of flavours, such as carrots, celery tops, spring onion or cilantro roots, or any other leftover herb stems. This is a great way to use up veggie scraps.
Sometimes I would add other ingredients as well, depending on what scrap ingredients I have in my fridge. To find out more about my scrap ingredient process, see my Chicken Stock recipe.
If you want to level up your stock even more, cook it with other meats such as chicken bones. I incorporated chicken parts and feet with my prawn stock in my recipe for Hokkien Mee.
Key Steps to Make Prawn Stock
1. Prepare the Prawn Heads and Shells
- Give the prawn heads and shells a quick rinse to remove any impurities.
- Trim off long feelers and legs for easier handling.
2. Stir Fry to Build Flavour
- In a large pot, heat oil over medium heat.
- Add the prawn heads and shells, and stir-fry continuously until they turn bright orange. Stir fry to prevent any burning.
- As they cook, liquid will begin to release from the heads. Keep stirring until all that liquid completely evaporates. You’ll know it’s ready when the shells look glossy and dry, and your kitchen smells like grilled prawns.
- After a few stir fries, and the prawn heads might still have a bit of liquid foaming out… Patience! This is still not it.
- Stir fry the prawn heads until all the liquid has been drawn out, and completely evaporated.
- There should be no fishy smell at all, and a roasted aroma – much like grilled prawns! – should waft through the kitchen. This is when the prawn heads are truly ready!
Key step: This is where the magic happens. Take your time! This process eliminates fishiness and builds that signature roasted prawn flavor.
3. Add Aromatics (optional)
- Once the prawn heads are well-roasted, toss in your ginger, onion, and garlic, if using.
- Stir for a minute until fragrant.
4. Add Water and Simmer
- Pour in the water and stir to combine. Scrape the bottom of the pot to release all the flavorful bits.
- Use your spatula or a potato masher to gently press down on the prawn heads — this squeezes out even more of that delicious prawn essence.
- Bring to a boil, then reduce to a gentle simmer. Let it simmer for 15 to 30 minutes.
- Tip: Squish prawn heads with a potato masher to squeeze out even more prawn essence into the broth. Alternatively, you can use your spatula to give the prawn heads a mashing.
5. Strain the Stock
- Once done, remove the prawn heads with a ladle strainer.
- I don’t mind a cloudy broth, but if you prefer a clearer broth, pour the mixture through a fine sieve to remove the solids, and strain again through a cheesecloth.
- Your homemade prawn stock is ready to use!
Tips & Tricks to Prevent a Fishy-Tasting Prawn Stock
If your prawn stock ever turned out too fishy or funky, chances are it’s from one of these easy-to-fix mistakes. Follow these tips to make sure your stock always tastes clean, sweet, and full of that ocean-y umami (and not like a seafood market!).
1. Use Fresh Prawn Heads and Shells
This is non-negotiable. The fresher your prawns, the cleaner your stock. If you’re not cooking the heads right away, freeze them immediately after peeling.
Prawn heads spoil quickly, and even a slight off smell can taint the entire batch.
🧊 Keep a freezer bag just for prawn heads — add to it every time you prep prawns and you’ll have enough for stock in no time.
2. Fry the Prawn Heads Thoroughly Before Adding Water
This is the most important step.
Stir-fry the heads and shells until they turn bright orange, all moisture cooks off, and your kitchen smells like grilled prawns.
If you add water too soon, the fishy raw smell gets trapped in the stock.
You’ll know you’re doing it right when the prawn heads look dry and glossy, and there’s a toasty aroma — not a raw seafood smell.
3. Avoid Overcooking
More time doesn’t always mean more flavor. A 15–30 minute simmer is plenty to extract all the goodness.
Boiling for too long can dull the prawn flavour and even make the stock taste bitter or stale.
Keep it at a gentle simmer — not a rolling boil.
4. Cool Quickly and Store Properly
Let the stock cool completely before refrigerating or freezing. If it sits warm for too long, it can develop a sour, fishy smell.
Split into smaller containers or freeze in portions to cool faster and stay fresher longer.
Quick Recap
Fresh prawns + proper frying + short simmer = sweet, rich, non-fishy prawn stock every single time.
More FAQs
Can I mix prawn heads with other seafood or meat bones?
Definitely. Combining prawn heads with chicken bones or fish bones gives you an even richer, more complex broth. I often mix prawn heads with chicken parts for Hokkien Mee — it adds body and a rounder flavor.
Can I make prawn stock without aromatics?
Yes! The simplest prawn stock only needs prawn heads, shells, and water.
Adding aromatics like ginger, garlic, and onion helps balance the seafood flavour and make the stock taste cleaner and more rounded, but it’s not necessary.
Why is my prawn stock cloudy?
A cloudy stock isn’t a problem — it’s usually from mashing the heads or stirring too much while simmering. If you prefer a clear broth, simmer gently (don’t boil), and strain through a fine mesh sieve or cheesecloth.
How can I make my prawn stock stronger?
Use less water or simmer longer (up to 1 hour) to concentrate the flavour. You can also reduce the finished stock further after straining for a more intense taste.
How to Store Prawn Stock
Let the stock cool completely before storing.
- In the fridge: Keeps for up to 1 week.
- In the freezer: Up to 1 month.
I always make enough to split into two portions. I keep one portion in my refrigerator, and the other portion in the freezer. This can keep for one week in the fridge, and up to one month in the freezer.
When reheating, always smell the stock first — if it smells sour or off, discard it. Always trust your nose! Fresh prawn stock smells sweet and ocean-like.
How to Use Prawn Stock (recipe ideas!)
This stock is your secret weapon for so many dishes. Try it in:
- Singapore Hokkien Mee
- The ULTIMATE Singapore Laksa Recipe
- Mee Siam with Gravy
- Tom Yum Talay | Ultimate Seafood Tom Yum
- Singapore Crab Bee Hoon
You can even use a few spoonfuls to boost your stir-fry sauces — it adds a natural seafood sweetness that store-bought stocks can’t match.
Watch How to Make Prawn Stock
I don’t have a specific video on how to make prawn stock, but I made prawn stock in this Singapore Laksa recipe:
How to make Prawn Stock
10
minutes30
minutesKeep the screen of your device on
Ingredients
500 g Prawn Heads and Shells
1.5 to 2 litres Water
1 -2 tbsp Neutral Oil
1 Onion, halved (optional)
4 -5 Garlic, lightly smashed (optional)
1 inch Ginger, sliced (optional)
Directions
- Prep the prawns
- Give the prawn heads and shells a quick rinse under running water. If they have long feelers or legs, trim them off — it makes them easier to stir-fry.
- Sauté the shells
- Heat oil in a pot over medium heat. Once hot, add the prawn heads and shells. Stir-fry continuously until they turn bright orange and start smelling fragrant. This may take about 5–7 minutes.
- Cook until dry and roasted. Some liquid will start being released from the prawn heads. Keep cooking and stirring until the liquid completely evaporates. The shells should look slightly dry and glossy, and your kitchen will smell wonderfully roasted — that’s when you know you’ve built enough flavour.
- Add aromatics: Toss in the ginger, onion, and garlic (if using). Stir-fry briefly, just until fragrant.
- Add water and simmer
- Pour in the water. Scrape the bottom of the pot to lift up all those flavourful bits.
- Using a spatula or potato masher, press down on the prawn heads to release even more essence into the broth.
- Bring it up to a boil, then reduce to a gentle simmer. Let simmer for 15 to 30 minutes. You may cover the pot with a lid, but keep slightly open to prevent any fishy smells from being trapped in the pot.
- Strain and Store
- Once done, remove the solids with a slotted spoon. For a clearer broth, pour the stock through a fine sieve or cheesecloth to remove the heads and shells. Discard the solids and you’re left with a beautifully rich, golden prawn stock. Let cool completely before storing.
Did you make this recipe?
Tag @nomadetteats on Instagram
Very good. At step 3 the roasted smell smelt very good. Recommend this for starters.