Yield: 4 Servings
|16 larges||Prawns (heads on); peeled, deveined (reserve the heads and shells for the Prawn-Carrot Sauce)|
|\N \N||Salt and pepper|
|¼ cup||Olive oil|
|3 cups||Peanut oil|
|1 \N||Leek; washed and finely julienned|
|3 tablespoons||Olive oil shells & heads of prawns|
|1 \N||Onion; diced|
|4 \N||Carrots; sliced|
|1 \N||Leek; washed and diced|
|1 cup||White wine|
|1 pint||Heavy cream|
|3 tablespoons||Butter; cut in small pieces|
|\N \N||Salt and pepper (to taste)|
Season the prawns with the salt and pepper. Refrigerate the prawns for 1 hour.
In a large skillet place the olive oil and heat it on medium high until it is hot. Add the chilled prawns and saut them for 2 minutes on each side, or until they are done. Set them aside and keep them warm.
In a large saucepan place the peanut oil and heat it on medium until it is hot (350øF). Add the leeks and fry them for 1 minute, or until they are golden brown. Remove them with a slotted spoon and place them on paper towels to drain. Lightly season them with the salt.
In each of 4 medium-sized plates with high rims place ½ cup of the Prawn-Carrot Sauce. Place 4 prawns on top of the sauce, in a circular pattern. Place the fried leeks on top.
Prawn-Carrot Sauce: In a medium saucepan place the oil and heat it on medium high until it is hot. Add the shells and the heads of the prawns, and saut them for 4 minutes. Remove them and set them aside.
Add the onions, carrots, and leeks. Saut them for 5 minutes. Return the prawn shells and heads to the pan. Saut the ingredients. Add the white wine. Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to ¼. Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to ½.
Remove the prawn shells and heads with a slotted spoon and discard them. Place the sauce in a food processor and blend it. Strain the sauce and return it to the pan. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt and the pepper.