Combine the prawn heads together with enough wine to cover, about 200ml to 300ml. Bring to the boil then reduce the heat to low and allow to cook for a further 8 to 10 minutes.
Warm the oil in a frying pan over a medium low heat then add the garlic and cook until tender, about 12 to 15 minutes. Add the peeled prawns and cook until an even pink colour.
Pass the wine (which has been boiling with prawn heads) through a sieve and onto the cooked prawns. If it doesn't cover the prawns add more wine and leave to simmer softly for about 15 to 20 minutes; discard the prawn heads.
Add the crushed chillies, salt and Tabasco® to taste and mix well for 5 minutes. Remove from heat, serve and enjoy!