How to make a herb oil and a prawn oil to elevate your dishes
- bigboyrecipe2015
- Mar 31
- 5 min read
Updated: Apr 1
Sometimes, the simplest things in the kitchen bring the biggest surprises. Herb oil and prawn head oil are just like that—no fancy tricks needed, just a bit of care, and they can turn an ordinary dish into something with a story. This time, I want to share how to make these two infused oils with you. The ingredients are straightforward, the steps aren’t complicated, but the flavors they deliver carry the warmth of handmade goodness. Ready? Let’s get started!
Scented Oil in Modern Cuisine
In today’s Western cooking, infused oils like herb oil and prawn head oil are getting more love, and for good reason—they’re like secret magic that breathes life into a dish. Picture this: a smooth, white butter sauce gets a drizzle of vivid green herb oil or a touch of briny prawn oil. Suddenly, the colours pop, and the aroma hits you—it’s not just eating anymore, it’s a little sensory journey. Chefs adore this trick because it’s simple yet powerful, unlocking the full potential of ingredients with minimal effort. To me, that’s the charm of food: using the least to create the most.
How to Make Herb Oil
Let’s start with herb oil. This time, I’m using basil and dill, 30 grams each, making 60 grams of fresh leaves total. After picking the leaves, boil a pot of water and have a bowl of ice water ready. Toss the herbs into the hot water for 20 seconds, then scoop them out and plunge them into the ice bath. This step matters—it wakes up the green in the leaves, and the cold locks it in. Once cooled, squeeze out the water, pat them dry with kitchen paper, and toss them into a blender with 180 grams of cold-pressed avocado oil—a 3:1 ratio. Start slow to break them down, then crank it to high speed for 3 to 4 minutes until the aroma melds into the oil. Pour it into a small pot, heat gently over low flame until tiny bubbles form at the edges, then turn off the heat and cool it in the ice water again. Let it sit for an hour, strain
filter through fine cloth (I like Chux, but cheesecloth works too) to strain out the solids. Once the sediment settles, you’ve got a clear, deep green herb oil. That scent alone makes it all worthwhile.
How to Make Prawn Head Oil
Now, onto prawn head oil—it’s the taste of the sea in a bottle. Grab two shallots, peel and slice them, and take 5 to 6 large prawn heads (or 10 small ones with some shells). Snip them into small pieces to coax out the flavour. Heat a pan with a splash of oil, toss in the prawn heads and shells to sizzle, then add the shallots until the air’s thick with fragrance. Stir in a small spoonful of tomato paste, and when that rich prawn aroma hits, pour in extra virgin olive oil and a touch of water. Simmer on low for 30 minutes—water’s key here to keep things from scorching, or it’s game over. Once the colour deepens, turn off the heat, strain it, and let it sit until the sediment sinks. The clear, reddish prawn oil on top is ready to go. Every time I use it, it’s like chatting with the ocean.
How to Store These Oils
Once both oils are done, if you’ve made too much to use soon, don’t worry. I keep some out for now and stash the rest in small bottles, vacuum-seal them, label them with the name and date, then pop them in the freezer. Pull them out a day or two before using to thaw—they’ll stay fresh longer that way. Herb oil, if left in the fridge too long, will oxidize and turn yellowish, like autumn leaves. Store them right, and they’ll be ready to jazz up your dishes anytime.
Making herb oil and prawn head oil is really about respecting ingredients and treating yourself a little. From the fresh zing of basil to the deep hum of shrimp, each has its own vibe waiting for you to discover. I hope trying this recipe brings you that hand-to-heart joy. Next time you’re cooking, drizzle some on—the flavour will tell you it’s all worth it. Give it a go; your own deliciousness is waiting to bloom in the kitchen!
Watch the video below now! Scroll down for a detailed written recipe and step-by-step instructions.
Ingredients
Herb Oil
Basil | 30g |
|---|---|
Dill | 30g |
E.V. Olive Oil | 180g |
Iced Water | 1 tub |
Prawn Oil
Prawn Heads | 10 each |
|---|---|
Shallot | 2 each |
Tomato Paste | 1 tsp |
E.V. Olive Oil | 200g |
Water | 10 ml |
Steps
Herb Oil:
1.
Pick the leaves from the basil.
2.
Bring a pot of water to a boil, add the basil leaves and dill, and blanch for 20 seconds.
3.
Immediately remove the herbs and plunge them into the bowl of ice water. Let them sit for 2 minutes or until fully cooled. (Don’t discard the ice water; save it for step 8.)
4.
Take out the basil and dill, squeeze out excess water, and lightly pat them dry with kitchen paper to remove any remaining moisture.
5.
Place the basil and dill into a blender, pour in the E.V. Olive Oil (using a 1:3 ratio of herbs to oil), and blend on high speed until fully combined, about 3-4 minutes.
6.
Once blended, transfer the herb oil to a pot. Heat it over medium-low heat, stirring constantly until bubbles start to form, then turn off the heat. This step enhances the oil’s sheen and flavour.
7.
Move the cooked herb oil over the bowl of ice water, stirring occasionally to cool it down quickly. Rest for 1 hour to let the herb flavours infuse into the oil.
8.
After 1 hour, strain the herb oil through a cheesecloth to remove any residue. Rest the filtered oil again for another 30 minutes to allow any sediment to settle.
9.
Finally, pour the oil into a bottle, and it’s ready to use!
Prawn Head Oil:
1.
Slice the shallots. Remove the stomach sacs from the shrimp heads, rinse them clean, pat dry, and roughly chop them into smaller pieces.
2.
Heat a small amount of oil in a pot, add the shallots and shrimp heads, and slowly fry until fragrant. Stir in the tomato paste and mix well.
3.
Once the aroma develops, add the E.V. Olive Oil and water (the water helps prevent burning). Reduce to low heat and simmer for 30 minutes.
4.
After 30 minutes, strain the mixture through a cheesecloth to remove the solids. Let it cool, and it’s ready to use!
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