Prawn Chowder


By Margarita Lee

10 to 12 large prawns
½ cup potatoes, diced
½ cup carrots, diced
½ cup onion, diced
1 tbsp butter
2 tbsp flour
300 ml prawn stock (from the prawn heads)
250 ml milk
2 tbsp cooking oil
½ tbsp crushed peppercorns
Salt and pepper to taste


  1. Shell and de-vein prawns, keep the prawn heads and shells for stock.
  2. Heat oil in a pan, add in prawn heads and shells, stir fry until pink and cooked through, pour in 500 ml of water and peppercorns.
    Bring to a boil and simmer for 45 minutes. Strain and set aside.
  3. Boil diced potatoes and carrots until soft, strain and keep aside.
  4. Heat butter, fry onions lightly.
  5. Stir in flour. Pour in milk and stock.
  6. Add in cooked potatoes and carrots.
  7. Bring to a boil and cook for 10 minutes.
  8. Add prawns. Cook for 3-4 minutes.
  9. Season with salt and pepper.