In a frying pan with olive oil, cook the prawn heads over high heat and mash to release the juice.

Remove the heads and, over the released juice, add the raw prawns. Sauté for 2 minutes.

To prepare the sauce, mix the chicken broth and the coconut milk in a pan. Cook the mixture over high heat until it boils and, over medium heat, let it reduce to half.

Remove the seeds from the vanilla bean and, while the sauce is reducing over medium heat, add the seeds to the mixture. You can also add the bean shell, but don't forget to remove it once the sauce is ready.

Put the prawns back on the fire and add the salt, pepper, and 50ml of brandy. Then flambé.

Once flambéed, remove the prawns from the heat and serve them over the sauce. Use the fresh chili and cilantro to decorate and ... the prawns are ready to enjoy!