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This sauce is a great way of using up the shells removed from 'green prawns', it is an intense reduction sauce that can then be served with the prawns as a dipping sauce or drizzled over the top.

It will not produce a great quantity of sauce, but is very intense in flavour so only a little is required.

I do not give quantities with this recipe as it is all about making to your own taste, it will depend how much shells you have, whether you have removed the heads or not - all factors that will change for each of us.

Ingredients

Prawn shells
Shallots
Brandy or Pernod
Fresh fennel
Chicken stock

Method

• Sauté the shells with a little finely chopped shallots in olive or butter

• Flambé with the brandy or Pernod

• Add a little chopped fresh fennel

• Cover the shells with the stock and bring to a boil

• Simmer until reduced by at least half

• Strain into a clean pan

• Bring to a boil and reduce by half again

• Add a dash of cream and serve

Enjoy and bon appetit . . . . .