Sauteed Prawns with Fried Leeks in Prawn-Carrot Sauce
Submitted by gbpdude
Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is restaurant cooking at home. Sauteed prawns land on a pool of silky prawn-carrot sauce, topped with crispy golden leek julienne — and the sauce is built from scratch using the prawn shells and heads you’d normally throw away.
That’s the technique that makes the difference. Sauteing the shells and heads in olive oil before building the sauce extracts concentrated prawn flavor in a way you can’t get from stock alone. Carrots, leeks, and onion go in next, then white wine, then a pint of heavy cream, all cooked down and reduced until intense, then blended, strained, and finished with cold butter whisked in piece by piece until glossy.
Chill the prawns for an hour after seasoning before you saute them. The cold helps them hold their shape and gives a better sear in the hot pan.
The fried leeks on top are not a garnish — they’re the textural contrast the dish needs. Julienned fine and fried in hot oil for just one minute, they go golden and crispy and add crunch against the silky sauce.
Pro Tips
- Use head-on prawns if possible; the heads add significantly more flavor to the sauce
- Reduce the sauce adequately at each stage before adding the next liquid; rushing the reduction leaves the sauce thin and flat
- Strain the blended sauce through a fine mesh sieve for the smoothest possible texture
- Keep the finished butter sauce warm off direct heat; reheating can break it
Variations
- Add a pinch of smoked paprika or a splash of cognac to the sauce for a hint of bisque flavor
- Swap leeks for fried shallots if leeks are unavailable
Ingredients
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 sauté 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℉/180℃). 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 ½ 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 sauté them for 4 minutes. Remove them and set them aside.
Add the onions, carrots, and leeks. Sauté them for 5 minutes.
Return the prawn shells and heads to the pan. Sauté the ingredients. Add the white wine. Cook the ingedients for 4 to 6 minutes, or until the liquid is reduced to ¼.
Add the heavy cream. Cook the ingredients on low heat for 12 to 15 minutes, or until the liquid is reduced to ½.
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.
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