champong!

[RAGER]

First thing morning make wang rike wood.

[Muffin Man]

man go through turn still sideways going to Bankok

[RAGER]

This thread inspired me to make one of my korean-ish soups.  Super spicy with beef, shrimp, fresh made seafood stock, barely cooked udon and some other stuff.

[deleted account]

damn that looks good.  what are those meatball-lookin' things in the middle?

[RAGER]

Leftover batter fried zucchini.

[ladysloth]

how did you make your seafood stock?

[RAGER]

Onions,celery, garlic, carrots, salmon carcass, shrimp shells, salt, pepper, bay,........

Then added gochujang, fish sauce, and some sambal olek for the base.

[ladysloth]

nice combo, I've been trying to make seafood stock for ramen and it's never quite seafoodie enough. I bet fish sauce would do the trick.

[RAGER]

Shrimp shells seem to be the fishy additive I've found.  So when ever I make shrimp the shells go in the freezer.  You can add them to chicken stock too and you still taste the fishy.

[The Shocker]

I've made shrimp stock numerous times, occasionally it gets a little iodiney.

[ladysloth]

iodiney?

I save shrimp tails, lobster and crab shells and any shells from mussels etc in the freezer. defrost and then put them in a baking dish, add butter and roast for a while til the shrimp and lobster shells are a bright color. take out, deglaze pan, add more spices and water; then reduce it. a little sake or awamori if I have it. still not seafood enough for me, I guess I need more shells or to use a fish carcass or two. 

[The Shocker]

Sometimes shrimp has an iodine taste to it and boiling those shells seems to concentrate it.