For the base:
Shell and de-vein the prawns, keep the shells for the stock.
Peel the carrot.
Top and tail the celery and carrot and cut into a small dice.
Peel the shallot and garlic and finely dice.
Top and tail the leek, cut into quarters lengthwise and then into small dice using two thirds of the leek from bottom to top, the white part and top of the green removing the hard top, rinse under water to remove any grit.
Heat the olive gently in a saucepan and add the prawn shells and vegetables, cook for 5 minutes on a low heat to cook but not colour the vegetables, add the tomato puree and cook for another two minutes, add the prawns and alcohol and cook till its reduced by a half and the prawns are pink. Cover with the fish stock and simmer for 10 minutes.
For the sauce:
In another pan, melt the butter and then add the butter, make a roux or paste by stirring together, add the milk and cream slowly while stirring to make a thick white sauce. Season with salt and pepper and take off the heat.
To finish: Finely chop the chive and the chilli, add the chilli and olive oil to a bowl add heat gently over the sauce to infuse, add the chopped chives to the mix and stir in well, drizzle over the dish when served.
Puree the prawn mix down to a paste. Return the puree to its pan and add the white sauce a little at a time until you get thick consistency, cook but don't boil for 5 minutes. Pass through a sieve into a jug.
Pour into a coffee cup and serve with the chive oil on top.
«You could keep 1 prawn each and butterfly them, then cook them before serving it in the cup with the tail pointing up as garnish.»