~ 1/2 kg large prawns (weighed after peeling and de-veining)
~ 250ml/ 1 cup chicken stock
~ 250ml/ 1 cup dry white wine
~ 1 onion, peeled and quartered
~ 1 tsp black peppercorns
~ 1 bay leaf
~ 1 tsp dried mixed herbs
~ A pinch + 1/2 tsp salt
~ 500 ml/ 2 cups milk
~ 50g + 50g butter
~ 3 tbsp plain flour (maida)
~ 1 level tsp Dijon mustard or Karen Anand wholegrain mustard
~ 2 egg yolks
~ 125ml/ 1/2 cup cream
~ 1/2 tsp freshly ground black pepper
~ 1 tsp lime juice
Topping:
~ 1/4 cup grated Cheddar cheese
~ 1/2 cup white breadcrumbs (one-day-old white bread slices (not toasted or sun-dried) need to be put in a grinder and then deep-fried to a lovely golden colour)

Method:

~ Wash prawns and drain well.

~ Pour stock and wine into a pan, bring to boil and boil briskly till reduced to 1 cup.

~ Put onion in another pan with peppercorns, bay leaf, herbs, a pinch of salt and milk. Place pan on high heat and bring to boil. Remove pan from heat, cover and leave the milk to infuse for 30 minutes.

~ Melt 50g butter in a shallow, heavy-based pan and gently fry prawns, turning frequently, for three to four minutes. Remove from heat and set aside.

~ Melt remaining butter in another pan, stir in flour and cook gently for two minutes until it starts sizzling.

~ Remove pan from heat and pour in milk through a strainer, gradually, stirring all the while to remove all lumps.

~ Add reduced stock and wine.

~ Return pan to heat and bring sauce to boil, stirring continuously. Lower heat and cook gently for three minutes, till sauce thickens.

~ Leave to cool for two minutes then stir in mustard, egg yolks and cream.

~ Season with 1/2 tsp salt, pepper and lime juice.

~ Stir half the sauce into the prawns in the pan.

~ Spoon into an ovenproof dish. Cover with remaining sauce.

~ Combine cheese and breadcrumbs and sprinkle on top.

~Place the dish under a grill preheated to high for three to four minutes, till topping is golden brown.