16 lg Prawns (heads on); peeled,
– deveined (reserve the – heads and shells for the – Prawn-Carrot Sauce) Salt and pepper 1/4 c Olive oil
3 c Peanut oil
1 Leek; washed and finely
– julienned —————————–PRAWN-CARROT SAUCE—————————– 3 tb Olive oil
2 c -shells & heads of prawns
1 Onion; diced
4 Carrots; sliced
1 Leek; washed and diced
1 c White wine
1 pt Heavy cream
3 tb Butter; cut in small pieces
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 (350?F). 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 1/2 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 1/4. Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to 1/2.
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.