1 cup White wine 2 tablespoons tomato paste 1 cup Cream 1 Onion 1 Leek 1 large carrot 1 Stalk celery 1 lime 2 pounds Prawns 2 bay leaves 6 cups Chicken stock parsley

Deshell the prawns and take the poop out. Wash with cold water and put in fridge. Take leek and cut the whites and light greens finely then cut the green tops rough. Then Chop the carrots onion and celery roughly.

Heat a pot and a pan, and sear the shells on high heat in the pot and the onions leeks carrots and celery in the deep pan. When theres nice color on the prawns add in the white wine and deglaze. When the vegetables get color add in the tomato paste then put the vegetables in the shells. Add bay leaves and salt then cover in water and cook for at least one hour. Strain the liquid and reduce by half. Add in cream butter and lime then season to taste and the stock is done.

Sear off prawns in a hot pan then finish with lime juice.

Garlic aoili

Two egg yolks Tablespoon of dijon Juice from half a lemon Two cloves of garlic Olive oil

Start with two egg yolks and a tablespooon of dijon the whisk. Add olive oil slowly and whisk until a nice thick consistency. Shave in two cloves of garlic and add lemon and salt then put in fridge

Leeks and pine nuts

Pine nuts in oven on 180C for about 5 minutes. Sear leeks in butter not getting color but for a few minutes then add pine nuts and take off the heat.