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1
Season the prawns with the salt and pepper.
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2
Refrigerate the prawns for 1 hour.
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3
In a large skillet place the olive oil and heat it on medium high until it is hot.
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4
Add the chilled prawns and saute them for 2 minutes on each side, or until they are done.
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5
Set them aside and keep them warm.
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6
In a large saucepan place the peanut oil and heat it on medium until it is hot (350F/180C).
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7
Add the leeks and fry them for 1 minute, or until they are golden brown.
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8
Remove them with a slotted spoon and place them on paper towels to drain.
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9
Lightly season them with the salt.
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10
In each of 4 medium-sized plates with high rims place 1/2 cup of the Prawn-Carrot Sauce.
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11
Place 4 prawns on top of the sauce, in a circular pattern.
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12
Place the fried leeks on top.
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13
Prawn-Carrot Sauce: In a medium saucepan place the oil and heat it on medium high until it is hot.
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14
Add the shells and the heads of the prawns, and saute them for 4 minutes.
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15
Remove them and set them aside.
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16
Add the onions, carrots, and leeks.
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17
Saute them for 5 minutes.
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18
Return the prawn shells and heads to the pan.
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19
Saute the ingredients.
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20
Add the white wine.
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21
Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to 1/4.
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22
Add the heavy cream.
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23
Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to 1/2.
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24
Remove the prawn shells and heads with a slotted spoon and discard them.
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25
Place the sauce in a food processor and blend it.
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26
Strain the sauce and return it to the pan.
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27
While whisking constantly, add the pieces of butter one at a time.
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28
Season the sauce with the salt and the pepper.
