Instructions: In a large non-reactive pan put orange juice, stock, wine vinegar and add one tablespoon of each of the vegetables, the carrot, celery, leek, and onion, reserving the rest for later use.

Cook vegetables over medium heat for 25 minutes.

Meanwhile, peel prawns putting shells and heads into the pan with the vegetables so that they contribute their flavours.

Once all have been peeled, cut along the back of the prawn and remove the dark intestinal tract, rinse and allow to dry on paper towel.

Cook prawns lightly in olive oil for about one minute. They dont need to cook right through at this stage and it is important the prawns arent overcooked.

Remove to a warm place.

Strain stock, discarding the prawn shells and heads, and the vegetables.

Into the original pan put strained stock and remaining vegetables and allow to cook. The sauce will reduce as water is boiled off.

When the stock has acquired a syrupy consistency and the vegetables have softened, remove from the heat and stir in the prawns and the freshly cooked but still warm noodles.

Season to taste being careful not to add too much salt.

Leftover potential: May be reheated same day, but wouldnt recommend keeping it beyond that.

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