2. Cut the prawns into three pieces each. Spoon a little of the cooked leeks onto each wonton pastry sheet and top with two pieces of prawns.
3. Seal the edges with a little flour and water. Simmer gently for 15 minutes in white wine or fish stock.
4. To make bisque sauce: Purée remaining pieces of prawns and flavour with 60ml (4T) white wine and 125ml (1/2 cup) fresh cream.
5. Serve with rocket salad, bisque sauce and sprinkle with Parmesan cheese.
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