Steamed Prawns with Baby Leeks, Caviar and Champagne Veloute

• 12 Prawns, peeled
• 16 Baby leeks, blanched and refreshed
• 100ml F

Using the tip of a sharp knife, make an incision down the back of each prawn from the base of the head to the tip of the tail to expose the intestinal tract. Fold-back the prawn meat and remove the tract with the tip of the knife.

Lightly season the prawns with salt and freshly ground pepper and wrap each one in cling-film. Cook the prawns in a steamer for 2 - 3 minutes. Add the baby le