For 4
1.5 lbs prawns (with heads)
1 oz lobster oil
1 tbs. butter, room temperature
1 1/2 tsp. anise seeds
1 tbs. chopped chives
1/2 oz brandy
1 oz soya sauce
4 oz cream 33 %
sambal olek to "taste" depending how hot you like it. ( I like mildly spiced so I use 1/4 tsp.)

In a hot sauté pan combine 1 oz of lobster oil, anise seeds and the prawns. Sauté for 3 minutes. Add salt and pepper and chopped garlic. Pour the brandy over the prawns and ignite very carefully with a match. Once the alcohol is burned off, transfer the prawns to a tray and keep in a warm oven at 250°F. Finish the sauce with Soya sauce. Reduce to half, add the cream and 1 tsp of sambal and reduce to half again. Put the sauce into a blender with 1 tbs of butter and mix for 20 seconds. Add the freshly chopped chives and reserve. Serve with the sauce poured over the prawns.

*For a main course, increase the quantity of prawns and garnish with wild rice and sauteed spinach. Enjoy.