Replying to @🧸£riñ¥åh🧸 yes, made a seafood udon bowl with prawns, squid, mussels and lobster tail. The prawn stock is the base for all that seafood flavour and makes a yummy difference. I also love using it to cook rice or reduce it and use in a creamy seafood pasta or gravy/sauce. WHAT I USED 2 lobster tails 6 large prawns Mixed seafood Udon noodles Prawn stock 2 bok choy Gyoza - optional Paprika Aromat Black pepper Chilli crisp Spring onions Fresh coriander Lime METHOD 1. Season the lobster, prawns and mixed seafood with paprika, Aromat and black pepper. 2. Let your prawn stock simmer for around 10–15 minutes to reduce. How far you take it is up to you - I wanted mine slightly thicker and richer. 3. Cook the lobster for around 2 minutes per side, then the prawns for roughly 2 minutes per side. Cook the mixed seafood over high heat for around 3 minutes, then set everything aside. 4. Pan-fry the gyoza and bok choy separately. I like my bok choy with a bit of crunch, but you can cook it directly in the stock if you prefer it softer. 5. Add the udon to the reduced stock and simmer for 3-4 minutes, until the noodles are heated through and coated in all that stock. 6. Assemble everything and finish with spring onions, coriander, lime and plenty of chilli crisp. #PrawnStock #SeafoodUdon #SeafoodRecipes
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- 15 Oct 2026
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