When making a stock from prawn shells, do you fry them first?

[Sir C]

I always do, and I rather wonder whether it's worth bothering.

[PSRB]

I always do, and I rather wonder whether it's worth bothering.

They don't on Australian Masterchef

[Sir C]

They don't on Australian Masterchef

Hmm, Australians, though... Savages, basically.

[PSRB]

Hmm, Australians, though... Savages, basically.

Know their prawns though

[Sir C]

Know their prawns though

Fair one, p, fair one.

[Burney]

I always do, and I rather wonder whether it's worth bothering.

I roast them in the oven. Makes a fearful prawny ming, mind.

[redgunamo]

I always do, and I rather wonder whether it's worth bothering.

You hand over all your money and let the well trained, highly-experienced, passionately professional chef deal with it, imo.

Why are you trying to put these people out of business, deprive them of a living?

[Sir C]

I roast them in the oven. Makes a fearful prawny ming, mind.

Yes, quite. I think I'll just give them a quick dry fry.

[Burney]

Yes, quite. I think I'll just give them a quick dry fry.

That's the way. Risotto, is it?