Wash and chop celery and parsley. Peel and chop garlic. Fry celery, parsley, garlic and 2 prawns. Leave to cook until prawns turn into pink.

Peel prawns and reserve head, carapace and flesh. Put in your pan together with celery, parsley and garlic. Add water, white wine, tomato concentrate, Espelette pepper, salt and pepper.

Leave to cook for 30 minutes on low heat, mix, sieve and reserve.

Fry your prawns in a non-sticky pan until they turn pink. coat with sauce and serve.