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Roughly chop the small onion, small carrot, and celery sticks. Leave the chilli and garlic cloves whole. Rinse the prawn heads, shells, and legs under running water.

Place the dried porcini mushroom pieces into a measuring cup. Add a splash of hot water (and stock powder if using) to rehydrate them. Set aside.

Drizzle 1 tablespoon of olive oil into a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery, along with the whole garlic cloves and whole chilli. Add a pinch of salt. Stir through and fry off for 5 minutes, until the vegetables begin to soften.

Add the prawn heads, shells, and legs to the pot. Stir through and fry off for another 5 minutes, pressing down on the prawn heads occasionally with a spoon or potato masher to release their flavors.

Pour in the 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Squeeze in the juice from 1/2 lemon. Add the 2 cups of stock, 1 teaspoon of fish sauce, and the rehydrated porcini mushrooms along with their liquid.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and simmer for 40 minutes. Stir and press down the prawn heads occasionally during simmering. If the liquid level gets too low, you may add a little water as needed.

After simmering, remove the pot from the heat and let the brodo sit, covered, for 30 minutes to allow the flavors to further meld.

Carefully strain the brodo through a fine-mesh strainer into a small, clean pot, discarding the solids. Press the solids in the strainer with a spatula to extract all the liquid and flavor.

For a more intense flavor, you can simmer the strained brodo further over medium-low heat to reduce it to your desired concentration. This step is optional.


Roughly chop the small onion, small carrot, and celery sticks. Leave the chilli and garlic cloves whole. Rinse the prawn heads, shells, and legs under running water.

Place the dried porcini mushroom pieces into a measuring cup. Add a splash of hot water (and stock powder if using) to rehydrate them. Set aside.

Drizzle 1 tablespoon of olive oil into a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, and celery, along with the whole garlic cloves and whole chilli. Add a pinch of salt. Stir through and fry off for 5 minutes, until the vegetables begin to soften.

Add the prawn heads, shells, and legs to the pot. Stir through and fry off for another 5 minutes, pressing down on the prawn heads occasionally with a spoon or potato masher to release their flavors.

Pour in the 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Squeeze in the juice from 1/2 lemon. Add the 2 cups of stock, 1 teaspoon of fish sauce, and the rehydrated porcini mushrooms along with their liquid.

Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and simmer for 40 minutes. Stir and press down the prawn heads occasionally during simmering. If the liquid level gets too low, you may add a little water as needed.

After simmering, remove the pot from the heat and let the brodo sit, covered, for 30 minutes to allow the flavors to further meld.

Carefully strain the brodo through a fine-mesh strainer into a small, clean pot, discarding the solids. Press the solids in the strainer with a spatula to extract all the liquid and flavor.

For a more intense flavor, you can simmer the strained brodo further over medium-low heat to reduce it to your desired concentration. This step is optional.
