Langoustines Vauclusienne

• 5 tablespoons olive oil
• 1 carrot, finely chopped
• 1 onion, finely chopped

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 then add the white wine and cook for a further 2 minutes.

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