Poached Prawns in Lemon Chiffon Sauce

Ingredients:

5 Medium sized prawns shelled and de-veined
1 stick lemon grass
Lemon zest of 1 lime
3 teaspoon lemon juice
1 tablespoon fresh cream
1 tablespoon white wine (optional)
Salt to taste
1/2 teaspoon chopped onions
1/2 teaspoon butter
A few crisp argula or iceberg lettuce leaves

Method:

Saute onions in butter till they are glossy. Add white wine, lemon zest and lemon grass. Add one cup water. Simmer for 10 minutes. Add prawns and salt to boiling lemon flavoured stock, reduce flame and simmer for 2 to 3 minutes till prawns are just done. Remove prawns to a platter and keep aside. Redue the cooking liquid til it is of syrupy consistency. Add cream. Strain, put the prawns back into the reduced stock, simmer for half a minute,then add lemon juice. check and orrect he seasoning. Arrange the prawns around argula / crips lettuce leaves, pur sauce on top of the prawns and serve immediately.