Vauclusienne
Serves 4
5 tablespoons olive oil
1 carrot, finely chopped
1 onion, finely chopped
48 langoustines
1 fl oz (25 ml) Cognac or eau de vie
4 fl oz (110 ml) dry white wine
¾ pint (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.