1. Heat a pan, add the oil and add your chopped shallots cook for 5 minutes until soft but not brown.2. Add in the chopped garlic, prawn shells stirring it in, cook for 1 minute making sure it does not burn
3. Add in your chopped tomatoes, tomatoes puree, bay leaves, star anise, fish stock, sugar brandy and prawns, simmer gently for 30 minutes
4. Remove from the heat and strain the sauce with a sieve, return the sauce back to the pan.
5. Add in your cream and heat the sauce make sure not to boil. Serve with fish or pasta.