Instructions: 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 saute 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 saute them for 4 minutes. Remove them and set them aside.

Add the onions, carrots, and leeks. Saute them for 5 minutes. Return the prawn shells and heads to the pan. Saute 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.