Devein prawns, rinse and dry on paper towel. Put to one side.

In a blender or mortar, puree peeled garlic and olive oil to a smooth consistency.

Heat oil/garlic mixture in a large frying pan, and add butter. When hot, add prawns and fry until half cooked.

Pour in brandy and light with match. When flame has died down, add stock and reduce to half volume.

Season with salt, pepper and sugar, and finish by stirring in the cream.

If you wish to make your own fish stock, here is an excellent recipe from Chris Broadfoot.

Fish Stock:

Melt butter in a deep pan. Place the onions in a pan with the bayleaf, peppercorns, parsley stalk and lemon juice.

Add the washed bones, cover with a lid and lightly stew for approximately 5 minutes without colour.

the bones and render the stock unpalatable.

Per serving: 130 Calories (kcal); 12g Total Fat; (89% calories from fat); 1g Protein; 3g Carbohydrate; 17mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates