File talk:Civet de langoustes mijotant.jpg

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According to the information still attached to this image at Flickr, it isn't anything to do with civet de langoustes. It's making a stock or sauce from prawn heads as a step in Asam Laksa, a Penang dish. The same photostream has an image of the Asam laksa as served. I don't know why this filename was chosen, but it's surely wrong. A close look will show that there's little or no flesh in the prawns, meaning the flesh went into another dish. Andrew Dalby (talk) 20:22, 15 August 2020 (UTC)