Vauclusienne

Serves 4

• 5 tablespoons olive oil

• 1 carrot, finely chopped

• 1 onion, finely chopped

• 48 langoustines

• 25 ml Cognac or eau de vie

• 110 ml dry white wine

• 400 ml fresh tomato sauce

• ¼ teaspoon harissa or chilli sauce

• 1 clove garlic, partly crushed

• 1 bouquet garnish

Method

Heat the olive oil in a large pan and add the carrot, onion and prawns.

Cook briskly for 3 minutes. Add the Cognac, flame the dish and twiodd the white wine and cook for a further 2 minutes.

Add the tomato sauce, chili sauce, garlic and bouquet garni and simmer for 4 or 5 minutes more. Take care not to overcook. You mus adjust the cooking times according to the size of the prawns.