Homemade Fragrant Shrimp Oil (Dầu Tôm)
This vibrant infused oil extracts the deep umami essence from shrimp heads and aromatics. A secret chef weapon for seafood ramen and stir-fries.
Shrimp oil is a cornerstone of professional seafood ramen, providing the intense oceanic depth that defines the broth. By gently infusing neutral oil with shrimp heads, scallions, and ginger, you create a versatile condiment that elevates everything from soups to simple stir-fries.
Ingredients
- 500 ml soybean oil
- 300 g shrimp heads
- 1 stalk scallion
- 20 g ginger
Instructions
- 1Cook the shrimp heads
Place the shrimp heads into a pot of soybean oil along with a piece of scallion and ginger. Cook over medium-low heat, stirring occasionally, until the shrimp heads turn a vibrant orange-red color and begin to release their rich flavor into the oil.
Tip: Maintain a medium-low heat to gently extract the maximum amount of flavor without burning the shrimp shells or aromatics. - 2Extract the shrimp oil
Once the shrimp heads have fully changed color and the oil is highly fragrant, use a spatula or a metal ladle to firmly press the heads against the bottom and sides of the pot. This physical pressing helps squeeze out all the deeply flavorful, concentrated oils trapped inside the shells.
Tip: Press firmly but carefully to avoid splashing the hot bubbling oil over the sides of the pot. - 3Filter the infused oil
Allow the infused oil to cool slightly so it is safe to handle. Carefully pour the contents of the pot through a fine metal mesh strainer into a clean container, discarding the shrimp solids and aromatics. The resulting clear, rich orange-red shrimp oil is now ready to use.
Tip: Make sure the oil has cooled sufficiently before pouring it into a plastic container to prevent the plastic from melting or warping.
