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 leeks for the last minute to reheat.
When cooked remove from the steamer and unwrap each prawn, taking care to save all the juices released from the prawns. Add the juices and the
Lightly season the baby leeks with salt and freshly ground pepper. Spoon the caviar down the back of the prawns into the cavity from were the intestinal tract was removed. Pass the champagne veloute through a fine chinois and season to taste. Divide the sauce between 4 warm bowl plates. Place 3 prawn tails into each and garnish with the baby leeks and sprigs of chervil.
© 2005 Liam Tomlin. All rights reserved.