Sauteed Prawns with Fried Leeks
Submitted by 3118
Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is a plated dish that earns its restaurant airs. Large prawns sear in olive oil for just two minutes per side, landing tender and pink. Underneath goes a bright shrimp-and-carrot cream sauce built by simmering shrimp, onion, carrots, and white wine together, then finishing with heavy cream. On top, a tangle of deep-fried julienned leeks provides a golden crunch that contrasts both the sauce’s silkiness and the prawns’ tender bite.
The textural contrast is the whole point. Creamy sauce, firm prawns, crispy leeks. Each element cooked separately and composed on the plate means nothing gets muddled together.
Chilling the seasoned prawns for an hour before sauteing is the quiet technique that makes them better. Salt has time to penetrate and surface water evaporates, which gives you a proper golden sear when they hit the hot oil instead of steaming.
Chef Tips
- Cut the leeks into very thin matchstick strips before frying. Use only the white and pale green parts. Dark green tops scorch quickly and taste bitter.
- Heat the peanut oil to 350°F (175°C). Use a thermometer. Leeks go from golden to burnt in about 15 seconds, so have your slotted spoon ready.
- Pat leeks completely dry before frying. Any water contact with hot oil causes dangerous spattering and limp leeks.
- Make the sauce ahead and reheat gently at serving time. Cream sauces separate if brought back to high heat too fast.
Variations
- Swap prawns for scallops, adjusting cook time to 1 to 2 minutes per side for a bay-scallop-sized sear.
- Add a tablespoon of cognac to the sauce after the wine reduces for deeper restaurant flavor.
- Substitute crispy fried shallots for the leeks if leeks are out of season.
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 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.
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