Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           unsalted butter
   2      tablespoons   flour
     1/2  cup           eggplant
     1/4  cup           onion
   1      cup           shrimp stock
     3/4  teaspoon      kosher salt
     1/2  teaspoon      cayenne
     1/4  teaspoon      crushed red chiles
     1/2  cup           cream
  12                    tiger prawn

Preparation:

Heat two-thirds the butter in a saucepan, over a medium flame. Whisk in flour until bubbly. Remove from heat. Heat remaining butter in a skillet, over a moderate flame. Add onions and eggplant puree. Heat and stir for 2-3 minutes stir in stock and bring to the boil. Stir in salt, cayenne, red chiles, and roux heat and stir for 4-5 minutes, over a moderately-high flame. Add cream, heat and stir for 1- 2 minutes. Add shrimp, heat and stir for 1-2 minutes, until pink. Remove from heat keep warmed in a bain marie. Serve warm