HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Holy cow. You posted this 10 years ago! I just got back to the house with my limit of 80 spot prawns. Someone suggested I turn the heads into a stock for soup. I started them in water before I started watching your video so I mi ssed the part about starting them in oil first. I can do that tomorrow. I’m off to a good start, thanks to your instructions.
😂😂😂you’re not alone because I am making shrimp head soup and I had to search because I normally throw them but today I realized I can make broth head shrimp soup
My 14 month old son loves watching your videos!! You're a part of our family as I have made so many food items using your recipe and they've always turned out delicious. Thank you for making it easy to cook. I'm not a good cook, but people think I am when I use your recipes.
Well I now know its not just the food why you authored "Hot Thai Kitchen." Im Catalan and we eat "Gambas a la Plancha" probably weekly in my home and although we normally suck out the juices from the head as you so mentioned, i tend to save them and make stock for practically anything, but mostly as a garlic, lemongrass, shrimp stock to toss adebte sphagetti in. Kudos on the Tom Yum reciple- going to try this week! Have a beautiful week Pai!
0:28，煸炒的操作是先將炒鍋內放少量底油，燒熱，加入原料快速翻炒至熟透，調味而成。特點是鮮嫩汁薄。另外，一些菜餚經煸炒初步烹調原料後，再進一步加工。Sautéing or sauteing, from French sauté , meaning 'jumped, bounced' in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist, and sauté pans are a specific type of pan designed for sautéing.
I am lucky to have a shrimp fleet right down the road. Put the heads and shells in a pot. Add chicken stock, garlic, onion and bell peppers. Also a couple dashes of hot sauce and a little Old Bay seasoning and simmer with cover on the pot. Half way through, crush the shells with a potato masher. Add water if needed. Strain shells and heads. Freeze in a airtight container until needed.
i like your simple right to the point video, and i will try this method next time as the one i just made with spot prawns turned out grey in colour, i catch my own prawns, so i am wondering after removing the head and pulling the vein out , do you wash the heads and remove the vein from the head or straight into the pot, thanks and Cheers from the West Coast of Canada ... now to watch a few more of your videos, i have some prawn tails to cook
Hi Adam here - and personally I haven't seen her do anything to the head in particular, and she throws it straight in - but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
So no salt or anything? and only about 7-8 heads per 1 litre? Or can you add a like a kilos worth of raw prawn heads for 1L? also does cutting up the heads either in half long ways or into cubes bring out more of the head "juice" haha
Hi! I asked and she said "No salt in stock cuz you want to be able to add all the salt in the recipe when you use the stock. Can add as many shrimp heads as you want, the more the better. Cutting up will release more juice if you want to go through the work. ". Cheers! Adam
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
1:10 "Suck the good stuff out of the head". I suddenly remembered that alien movie where the overmind hammers a sharp straw on your head and sucks your brains out.
Would there be any conceivable way of adding a reduced down broth, in concentrate, to olive oil and allowing them to infuse? Or would it be better to add the shrimp whole to the Oil and let them infuse?
when i was in my twenties i went to a restaurant and they had my plate decorated with shrimp and the head was hiding in the salad leaves and i was gun ho wanted to eat my shrimp grabbed and and screamed I was not expecting the head to be still attached. lol OMG My date just cracked up laughing we were all dressed up to the nines lol so funny.
is it gonna ruin my tom yum broth if I made the stock along with the herbs (celery, onions, carrots)? because the herbs that you're using on your tom yum broth are different. I should have been checked this video as well >_
This is why I want to marry an Asian woman; here in the states no one wants to eat, garnish or see a head in their food. I like seeing these things. I enjoy knowing what it is i am eating.
Dead Pailin, this is a request... could you kindly give us sub titles in English for your marvelous and well explained recipes. Please give it a thought as it will be very helpful for us who find it a little difficult to understand what you are saying because of your accent. Thanks again.
On the right track but oil, season and roast the heads instead, sauté the onions, and tomato’s. (I haven’t seen the whole recipe yet I’m just saying add tomato’s for a prawn bisque
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Holy cow. You posted this 10 years ago! I just got back to the house with my limit of 80 spot prawns. Someone suggested I turn the heads into a stock for soup. I started them in water before I started watching your video so I mi ssed the part about starting them in oil first. I can do that tomorrow. I’m off to a good start, thanks to your instructions.
😂😂😂you’re not alone because I am making shrimp head soup and I had to search because I normally throw them but today I realized I can make broth head shrimp soup
Yes and yes :) The stock can be frozen for several months in my experience (I'm inclined to say "forever" but I've never frozen stock for that long!)
Pailin's Kitchen don't you clean inside the head ?
Lol, because it is infinite. You can’t freeze stock forever 😂. Can’t wait to make your Tom Yum recipe, seems really authentic. ❤
❤❤❤
My 14 month old son loves watching your videos!! You're a part of our family as I have made so many food items using your recipe and they've always turned out delicious. Thank you for making it easy to cook. I'm not a good cook, but people think I am when I use your recipes.
Thank you. Clear and to the point. Didn't want to make a 'western' type stock. This video is years old but still helping!
Well I now know its not just the food why you authored "Hot Thai Kitchen." Im Catalan and we eat "Gambas a la Plancha" probably weekly in my home and although we normally suck out the juices from the head as you so mentioned, i tend to save them and make stock for practically anything, but mostly as a garlic, lemongrass, shrimp stock to toss adebte sphagetti in. Kudos on the Tom Yum reciple- going to try this week! Have a beautiful week Pai!
0:28，煸炒的操作是先將炒鍋內放少量底油，燒熱，加入原料快速翻炒至熟透，調味而成。特點是鮮嫩汁薄。另外，一些菜餚經煸炒初步烹調原料後，再進一步加工。Sautéing or sauteing, from French sauté , meaning 'jumped, bounced' in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist, and sauté pans are a specific type of pan designed for sautéing.
I am still using this recipe, and it works so well!
Love the super Thai music in the intro🫢
Thank you ❤
This is what i do for my palabok sauce ,if shrimps are available.
Your Recipe So Simple for me thanks for your Recipe from Malaysia
I am making this stock, now my kitchen smells like Thai restaurant 😍
browning of food before boiling is actually done in Thamizh Cultural Cooking since Ancient times. it was NOT discovered by westerners.
Whoever discovered it we thank God for them.
how long can i store it in refrigerator before it expires?
Asian chick making asian food on a yt channel for asian cooking. closes the show with salsa music lol! im in love!
+al zolez Salsa music is my favourite genre :)
I am lucky to have a shrimp fleet right down the road. Put the heads and shells in a pot. Add chicken stock, garlic, onion and bell peppers. Also a couple dashes of hot sauce and a little Old Bay seasoning and simmer with cover on the pot. Half way through, crush the shells with a potato masher. Add water if needed. Strain shells and heads. Freeze in a airtight container until needed.
Mmmmmm. That does sound good; thanks!
Do you wash and dry the shells before frying??
Thank you so much for sharing this useful video... very easy ... keep posting them
hi how long can this sauce be stored for in a jar??
i like your simple right to the point video, and i will try this method next time as the one i just made with spot prawns turned out grey in colour, i catch my own prawns, so i am wondering after removing the head and pulling the vein out , do you wash the heads and remove the vein from the head or straight into the pot, thanks and Cheers from the West Coast of Canada ... now to watch a few more of your videos, i have some prawn tails to cook
Hi Adam here - and personally I haven't seen her do anything to the head in particular, and she throws it straight in - but if you want to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
Did you add oil then add the shrimp to saute?
Thank you 😊💞
🇮🇳🕉️🙏
I'm going to try this as a RAMEN soup 🍜 we'll see!
how to store the shrimp stock for future use?
So no salt or anything? and only about 7-8 heads per 1 litre? Or can you add a like a kilos worth of raw prawn heads for 1L? also does cutting up the heads either in half long ways or into cubes bring out more of the head "juice" haha
Hi! I asked and she said "No salt in stock cuz you want to be able to add all the salt in the recipe when you use the stock. Can add as many shrimp heads as you want, the more the better. Cutting up will release more juice if you want to go through the work. ". Cheers! Adam
Would you also add heads and bones from other fishes too? Or would you risk altering too much the shrimp flavour of the dish?
Do you cover the pot when simmering?
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Making this for my green curry with shrimp
Really helpful recipe
Hi Pailin!
I would like to ask if you just use it as is or does it have any diluting needed for noodle soups or just plain soup.
As is :) Cheers! Adam
Thanks for teaching. I love to cook.
1:10
"Suck the good stuff out of the head".
I suddenly remembered that alien movie where the overmind hammers a sharp straw on your head and sucks your brains out.
A year late but you were probably thinking starship troopers
GO GO VANCOUVER!!! Great vid... although it was quite simple.. you're always fun to watch!!
Can freeze the stock and for how long? And can any shrimp be used?
3 months
I browned the prawns with a little oil and bay leaf. :)
How do I make a lobster crab shrimp base stock?
How long to boil the shrimps stocks?
Do the shrimp heads need to be rinsed after being cut off?
Hi! No she rinsed the shrimp beforehand, but not again after cutting them off, as otherwise you'd probably wash out the "tomalley" :) Cheers! Adam
How many shrimp heads did you use?
Could you make Thai Pho? My fiance mom makes, but I want to learn. Thank you
Would there be any conceivable way of adding a reduced down broth, in concentrate, to olive oil and allowing them to infuse?
Or would it be better to add the shrimp whole to the Oil and let them infuse?
Dont mix oil and water! That will be a fail! Sauté the shrimp and then add neutral oil, (like veggie). Then let it infuse for a while! Good luck
do you wash the shrimp heads?
No
when i was in my twenties i went to a restaurant and they had my plate decorated with shrimp and the head was hiding in the salad leaves and i was gun ho wanted to eat my shrimp grabbed and and screamed I was not expecting the head to be still attached. lol OMG My date just cracked up laughing we were all dressed up to the nines lol so funny.
do we need to wash inside shrimp head?
No, that's the paste that provides the shrimp flavor 0:56
Thx
is it gonna ruin my tom yum broth if I made the stock along with the herbs (celery, onions, carrots)? because the herbs that you're using on your tom yum broth are different. I should have been checked this video as well >_
Thais don't use celery, onions and carrots to make stock. Check out her videos that teach how to do pork or chicken stock.
Seriously we been doing that for prawn noodle soup for decades ha.
I added mayonnaise & boiled with lime juice nice v v thanks for showing the basic techniques 👍👍👍
Thank you.
I have a question--were these heads saved from shrimp that was already cooked, or did you start this stock from raw uncooked heads?
Raw
I eat the heads off tempura shrimp. Is that weird?
I eat the tail lol
nice
This is why I want to marry an Asian woman; here in the states no one wants to eat, garnish or see a head in their food. I like seeing these things. I enjoy knowing what it is i am eating.
Thumpity Thump thump.. everyone sees shrimp stock I see Hearts and roses. You are a goddess
1:06 :0
😋😎🏆
Can you show me how to win your heart instead of the stock 😳
YellowChocolate haha cute
Simp
Simp
I hate to admit it but as a total novice cook, I've been just throwing the heads away! Aiiyaaaaaaaaa! Totally embarrassed....
You’re really gorgeous ❤❤❤
You do know the excretion of shrimps is through their head?
Millions of people can't be wrong :)
Boil shrimp heads and shells in butter. Then add water and simmer. Nothing easier
I made this soup, and it was so sour. It couldn't be eaten. Tasted like lime soup. Not sure where I went wrong.
don henhawke The soup is supposed to be quite sour, but if it's too sour for you, you can just add less lime :)
Thais don't eat soup on it's own. You have it as an accompaniment to a meal with a few other dishes and rice as the main dish.
What a beautiful woman
you are so fabulous
She is very attractive. Good cooking won't hurt
Dead Pailin, this is a request... could you kindly give us sub titles in English for your marvelous and well explained recipes. Please give it a thought as it will be very helpful for us who find it a little difficult to understand what you are saying because of your accent. Thanks again.
you look prety
very hot
U r cute
On the right track but oil, season and roast the heads instead, sauté the onions, and tomato’s. (I haven’t seen the whole recipe yet I’m just saying add tomato’s for a prawn bisque
Gumbo is not western ma'am its SOUTHERN