1 Peel the prawns and set aside the shells.
2 Heat a tablespoon of olive oil in a saucepan and brown the prawn shells for 5 minutes.
3 Add the shallots and brown for 5 more minutes, then add the tomatoes.
4 Pour the white wine, simmer for 1 minute, then cover with water.
5 Simmer for 30 minutes on low heat.
6 Blend the prawn shells and filter into a saucepan.
7 Put the saucepan back on the stove and reduce to 1/3 of the maximum heat, then add the heavy cream. Reduce again for 2 minutes. Season.
8 Brown the prawns in a frying pan for 20 seconds on each side, then spread them out into the miniature dishes.
9 Using the same frying pan, sauté the Chanterelles for 3 minutes, then add it to the prawns.
10 Pour the very warm sauce over the prawns. Enjoy!
Tip: You can put the miniature dishes in the oven in the grill position for 2–3 minutes to broil them.