Seafood Stock – Perfect for Asian soups and seafood risotto.

This is a wonderful stock for any sort of Southeast Asian cuisine and certainly any seafood dish. It is also a wonderful stock for a seafood risotto.
1 lb of Shrimp, shelled and shrimp set aside
1 or 2 whole Crabs, crab claws, crayfish
2 medium Onions, roughly chopped
10 Black Peppercorns
1 Lemon, juiced and then put into pot
1 tsp Salt
Start off by adding 1 Tbsp of vegetable oil to your wok or pan, and stir frying the crab and shrimp shells until they turn color. Then add all ingredients into the pot, cover with water bring to a boil and simmer uncovered for at least 2 hours. Strain and use as needed.
If you want to make an Asian soup stock or stock for SE Asian cooking, include the following ingredients.
1 Clove Garlic, cut in half
2 inch Ginger Root, cut into 4 pieces
2 Kaffir Lime Leaves – Optional, but essential if you are going to make Thai or Vietnamese soup dishes.
1 whole Star Anise

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