So says my friend from the other side of the world

I went back to Brisbane last weekend and the entree was a prawn soup.

8 large prawns peeled, shells and heads reserved
1 diced onion
2 lemon grass, bruised
5 kaffir lime leaves
1 lemon
200 ml cream

On a heavy based saucepan, cook the shells with 2 table spoons of a neutral oil like grape seed. Stir constantly to avoid burning. Deglaze with water (or vegetable stock) until the shells are covered. Add the lemon grass, onions and lime leaves. Simmer for another 20 minutes, occasionally stiring and bashing the prawn heads. Strain liquid and return to pot.

Heat up another pan and cook the prawns with a little oil and salt.

Gently boil the soup and add the cream then the juice of 1 lemon to taste. You can thicken the soup with a light roux if you want.

Serve in small ramikins with one prawn each. Garnich with a parsley leaf or very finely slices lime leaves.