Prawn Noodles

I seldom buy prawn cutlets (shelled prawns) because:

• shell-on prawns roasted or fried taste better (to me)

• prawn heads and shells make the most delicious broth

This prawn broth recipe is ideal for cooking up a large batch (double the recipe) and freeze. I’d leave the oat milk and shiitake out if you’re making freezer batches. Add the oat milk and shiitake after reheating the naked prawn broth.

The recipe is pretty versatile and works well with crayfish and lobster shells. It’s a great stock to keep on hand for a nabe (hotpot), seafood soup or stew, noodles etc.

**Refined sugar free and Gluten free option - swap shoyu in taré for tamari.