Ingredients
700 gr of Prawn shells or heads
1 head of garlic
50ml Olive oil
100ml of Soy
60ml Brandy
1 Tablespoon of black pepper
Tablespoon of butter
1 l Fish stock
50 gr Garbanzo
Skin of Garbanzo
Ogonori seaweed

Preparation
Saute the head of garlic halved. Place the shells and heads of prawns and saute until golden. Add pepper followed by Brandy and soy. Boil until the mixture thickens. Lastly add fish stock, boil until the mixture thickens. Strain mixture and thicken with butter.