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1
First make the stock.
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2
Remove the heads and shells from the prawns, de-vein them by running a knife down the back of the prawn and remove the black vein, then give them a wash.
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3
Put the meat in the fridge.
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4
Chop the heads and shells up a bit and with the onion and garlic fry them in the vegetable oil on a high heat for a few minutes until they begin to colour.
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5
Add the tomato puree, white wine, peppercorns, fennel seeds and stock, bring to the boil and simmer gently for 1 hour.
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6
Remove from the heat and strain through a sieve, pushing as much through as possible with the back of a large spoon or ladle.
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7
Meanwhile make the roux.
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8
In a heavy-bottomed pan, heat 3 tablespoons of the vegetable oil and stir in the flour.
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9
Cook on a low heat for 4-5 minutes, stirring every so often until the mixture turns a sandy colour.
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10
Remove from the heat and put to one side.
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11
Heat the remaining tablespoon of vegetable oil in a heavy-bottomed saucepan and fry the onion, celery, green pepper and okra for 3-4 minutes until they soften.
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12
Add the roux, stir well and gradually add the shrimp stock, canned tomatoes and juice.
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13
Season with a little salt and pepper, add a few drops of Tabasco sauce and simmer for 1 hour.
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14
Add the prawns and cook for a further 5 minutes.
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15
Before serving, check the seasoning and add a little more Tabasco if you wish.
