What’s New In Store: Silver Sea Seafood — Prawn Stock

The stock you didn’t know you needed… until you try it

By Chef Ian — Underground Chef

I stumbled across Silver Sea Seafood Prawn Stock while trawling through suppliers online — and honestly, I couldn’t believe my luck. A proper prawn stock that’s clean, premium, and ready to go? That’s rare.

And once you’ve cooked with it, you’ll get why their tagline is spot on:
“The stock you didn’t know you needed until we made it.”

This is now my secret weapon for my Prawn & Pea Risotto — because when the stock is this good, you’ve already nailed the flavour base. The rest of the risotto becomes easier: you’re not trying to “create” flavour, you’re just building on it.

What makes it special

This is a pure, slow-cooked prawn stock made with Australian Eastern King Prawns and 100% Australian ingredients. It’s designed to be a shelf-stable pantry hero — ready when you need it, no mucking around.

Quick facts:

• 300ml (about 4 serves)
• Gluten free
• Low sodium
• No preservatives, no additives
• Australian owned + made (100% Australian ingredients)
• Sustainably caught prawns + recyclable circular packaging
• Pantry stable (keep it on the shelf until opened)

Ingredients: Water, sustainably caught Australian Eastern King prawns, onion, carrot, garlic & ginger (seasoned).

Where to use it (beyond risotto)

Think of this as your seafood flavour foundation.

• Marinara / seafood pasta sauce (instant depth)
• Seafood chowder or creamy seafood soup
• Paella and seafood rice dishes
• Laksa or seafood curry base (especially if you love that prawn-y sweetness)
• Quick pan sauce for fish or prawns (reduce it slightly, finish with butter/lemon)

Chef Ian’s tip (make it go further)

If you’re making a big pot of something, you can use half stock, half water.
You’ll still get that seafood flavour — and you’ll stretch the pack without losing the magic.

Final thought from Chef Ian

“If you want seafood dishes to taste like a restaurant without making shells-and-heads stock from scratch, this is the shortcut. The flavour does the heavy lifting.”

Chef Ian