the prawns, peel off the prawns, keeping the liquid of the prawns
(including heads and skin) for later use.
Place in a soup dish the flour and in another the whipped eggs.
Coat the prawns first in flour, and then in the egg.
Fry them and keep them back.
Take the boiling liquid of the prawns (including heads and skin), beat
it and pour through a fine sieve. Keep it for later use.
Slightly toast in a pan the bay leaf, the cloves and the parsley.
Then place them in a mortar.
In the same pan, add some drops of olive oil and roast a little the
almonds and one garlic clove.
place them also in the same mortar as before and add the rest of the
garlic cloves, the orange skin pieces, the saffron, the beef flavoured
powder and a pinch of salt and then, crush all.
Once all those ingredients are crushed, pour over it the liquid of
boiling the prawns. Beat well.
Used some vinegar if needed to add a bit of flavour.
It may also accept a bit of water as well to avoid thickness.
Place in a bowl, add the coated prawns.