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1. To make this, use the heads, tails, etc., left after the prawns have been shelled.
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2. Simmer them in water with a little onion, salt, pepper and any other pieces of fish heads, tails and bones that may be available.
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3. When the stock is well flavored, strain it through a fine sieve.
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4. Mix with plenty of thick Lolo, reheat very gently, add ½ teaspoon of anchovy essence and serve hot.
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