Sauted Prawns With Fried Leeks In Prawn-carrot Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
16 large: Prawns (heads on), peeled,
1/4 cup: Olive oil,
- deveined, (reserve the
3 cup: Peanut oil,
- heads and shells for the,
1: Leek, washed and finely
- Prawn-Carrot Sauce),
- julienned,
Salt and pepper,
PRAWN-CARROT SAUCE
3 tbsp: Olive oil,
1 cup: White wine,
2 cup: -shells & heads of prawns,
1 pint: Heavy cream,
1: Onion, diced
3 tbsp: Butter, cut in small pieces
4: Carrots, sliced
Salt and pepper, to taste
1: Leek, washed and diced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp