Peel and devein the prawns. Set aside the prawn heads for later. Set up a steamer and gently steam the prawns until just cooked. Cool and thinly slice. Cover and refrigerate until needed.
Gently heat a medium saucepan over low heat, add the oil, shallot and celery and sweat, without colouring, for 4 minutes. Add the reserved prawn heads and sweat for 5 minutes. Add the wine and reduce to a glaze. Add the parsley stalk and water, bring to a gentle simmer and simmer for 20 minutes. Strain the prawn stock through a fine sieve lined with muslin (cheesecloth). Season the stock with the fish sauce.
Bloom the gelatine for 4 minutes in some cold water. Drain and squeeze out the excess water.
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