Prawn stock from Spice by Christine Manfield

Ingredients

• 3 litres Fish Stock
• 2 kaffir lime leaves, chopped
• 1 teaspoon Sichuan peppercorns
• 2 red bird’s-eye chillies, chopped
• 1 star anise
• 1 teaspoon fennel seeds
• 6 tomatoes
• 1 kg prawn heads and shells
• 6 cloves garlic, sliced
• 3 slices ginger
• 2 slices galangal
• 1 stalk lemongrass, finely sliced
• 100 ml Chinese Shaoxing rice wine
• 50 ml vegetable oil
• 1 brown onion, chopped