Remove the mustaches from the prawns -it’s not essential, but it’s a personal hobby, I can’t stand them- and separate the heads from the bodies. Set aside about 4-8 prawns to serve them at the end.
Wash the vegetables well and chop into small pieces to speed up cooking. I do not peel anything because then everything is going to be crushed and strained. Heat a little oil in a large pot or casserole and poach all the vegetables except the tomatowith a pinch of salt and peppercorns.
Add the tomato and let it melt a bit. Add the prawns and their heads, the bay leaf, paprika and another pinch of salt. Sauté over high heat, add the brandy and let the alcohol evaporate. cover with broth and cook for 20-30 minutes, over low heat.
I prefer to peel the tails before grinding, but you can skip this step if you’re too lazy and you have a good blender. Remove the bay leaf and grind very well until there are no large lumps. Strain with a Chinese to leave a very fine texture and reheat in another pot.
Check the texture and add liquid cream to taste, integrating it well. Correct the salt and keep warm while we cook the reserved prawns. Peel, remove the casing and sauté with a drizzle of oil on the grill, letting them brown very well. Divide the cream with the freshly made prawns and chopped chives.
