I enjoy prawns when eating out but have never found the right recipe to make a dish at home. What would chef suggest?

Yas Jefferies, Windermere

I DO LOVE prawns and I do love oriental food, so for me, nothing better than a spiced prawn soup. Place 300g of rice noodles in a bowl and cover with boiling water. Leave for five minutes until softened, then drain and reserve. Use the shell on tiger prawns and you will need about 12 large prawns for 4 people. Remove the shells and discard but keep the prawn heads. In a large frying pan heat 50ml olive oil and add the prawn heads. Sauté for 2-3 minutes, then add 4 cloves crushed garlic, 2 cm piece of chopped root ginger, 2 chopped red chillies and if you can get some, 2 cm piece of galangal. Cook for a further 2-3 minutes. Remove the prawn heads and discard. Add 2 tsp tomato puree and 500 ml hot chicken stock, simmer for about 15 minutes. Add the peeled king prawns and 250ml coconut milk. Simmer for further 5-8 minutes until prawns are cooked through. Add the cooked noodles and half a bunch of freshly chopped coriander. Serve in a large bowl.