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 (350F). 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.