* 3 tablespoons of butter
* ½ cup finely diced onion
* ½ cup chopped green bell pepper
* ½ cup chopped celery
* 2 cloves garlic, peeled and crushed
* 1 bay leaf
* 2 tablespoons cornflour
* 1 cup tomato juice
* 400 g tin of peeled plum tomatoes
* 200g tube of tomato puree
* 1 tablespoon Worcestershire sauce
* 1 teaspoon chili powder
* Good splash of Louisiana hot pepper sauce
* 450 g (1 lb) fresh prawns, peeled and deveined
* Salt and freshly ground black pepper to taste
* Freshly chopped parsley or chives to garnish

===Method===
* In a large Dutch oven, melt the butter and season with a grind of black pepper
* Add the onions, celery, bell pepper and Garlic and gently fry for 4 minutes or until softened
* Mix the cornflour to a paste with a little tomato juice, stir into the onion mix
* Add the remaining ingredients except for the prawns, mix well and bring to the boil
* Reduce the heat and simmer for 20 minutes
* Add the prawns and simmer for a further 5 minutes
* Season to taste with salt and pepper

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