Pan fried gulf tiger prawns with prawn bourride

Ingredients

• 8 U6 gulf tiger prawns, middle sections peeled, head & tail on.
• 8 Zucchini flowers, green part blanched and flowers fried until crisp.
• 1.5 kg prawn shells
• 200 mls olive oil
• 1 brown onion chopped
• 1 head of fennel, sliced
• 1 carrot, chopped
• 1 head of garlic, cut in half
• 3 star anise
• 1 tablespoon coriander seed
• 1 pinch saffron
• 3 tablespoon tomato paste
• 3 ripe tomatoes