So, I made a liter of prawn stock from heads and shells leftover

>>8455195
>leftover from Christmas,
is it really good to hang on to those bits for such a long time?

>>8455201
Froze it all straight after peeling, not game enough to try and ferment seafood.

>>8455204
lol haha

>>8455195
freeze the stock into icecubes
put an ice cube or three into your 2 minute noodles

>>8455236
but then my noodles will get cold

>>8455195
My friend made a really good bisque this way

>>8455195
Bisque
>>8455240
Your friend know what's up.

>>8455240
>>8455245
Fucking fag lol

>>8455237
not if you use boiling water, infact it will mean you wont have to wait for it to cool down

Shrimp bisque and/or gumbo!

>>8455195
Make the Thai soup Tom Yum Goong, an easy hot, salty, sour soup. You may blow me a kiss of thanks afterward.

>>8457276
Sounds like a good idea do you have any preferred recipes a lot of the ones i got by googling vary widely in ingredients.

>>8455195
seafood paella

>>8459269
this

>>8459145
Ingredients

2L stock (just top it up with water )
1 stalk lemongrass cut into 3 or 4 pieces and pounded lightly
1 clove garlic
2-5 thai peppers depending on how hot you want it
3 kaffir lime leaves
3 Tbs fish sauce
3 Tbs fresh squeezed lime juice
1 peeled and deveined shrimp
1 bunch cilantro chopped

Combine first 5 ingredients and simmer 15 minutes. Add next 3 ingredients and simmer until shrimp just cooked through @ 3-5 minutes. Place some cilantro in each serving bowl and ladle soup over it.

I've made the same soup with chicken and it works really well too.

>>8459281
* I meant 1 lb peeled and deveined shrimp. You could use less too. Also slit the thai peppers.

>>8459281
hnnnnnnnnnnnng~

>>8455204
Wew lad

>>8459281
*I forgot - add 5 slices of galangal or ginger with the first 5 ingredients. Sorry, too early in the morning here.

>>8459281

>1 peeled and deveined shrimp

Do you mean 1lb or 1kg? Or legit just one shrimp?

>>8459350
Thanks for the recipe, I've never come across measurement slices in relation to a tuber before I've always used cm, are slices from the end or are they length ways also roughly what thickness? Sorry if thats a stupid question.

>>8460543

You always slice ginger or galaga against the grain, and the slices should be quite thin. About 3mm or so.