Peel the king prawns
Peel the king prawns, remove the heads and the intestines of the prawns’ tails.

Cook the heads with liquid cream
Sauté the heads during thirty seconds, add the liquid cream, salt and pepper, and let it simmer until it reaches the desired thickness.

Prepare the sauce
We pass the sauce through a chinois strainer, pressing the heads in order to obtain a maximum taste.

Sauté the leek
Julienne the white part of the leek, and put it in a pan with a dash of olive oil. Sauté it till it gets tender, but does not get color.

While leek is cooking, cut tomatoes in a cross-shaped forms, and blanch them in a pot with boiling water. When the tomatoes are ready, we peel them, remove the seeds and cut them into cubes.

Add the garlic and the king prawns
Add the chopped garlic and leeks, and let it cook for a couple of minutes. Add the king prawns, sauté them for a couple of minutes and season them.

Add the tomatoes, cilantro and a pinch of sugar
Add the tomatoes, chopped cilantro, a pinch of sugar and let cook for five whole minutes over medium heat. Add salt if necessary.

Fill the crepes
Fill the pancakes, water them with sauce, made of the heads of the king prawns and serve.