Peel the king prawns, set aside the tails to chill, and crush the shells.
Sweat the chopped shallot and the finely diced carrot in the oil, add the shells, bay leaves, add 0.75l water and simmer for 45 min. Sieve the stock.
In a pan, heat the spices (without burning them), add the chopped lemongrass and pour in the Pommeau.
Leave to cool for around 30 min so that the Pommeau infuses well. Filter and add a half-litre of prawn stock.
Poach the king prawn tails in the rest of stock until it just starts to simmer.
Place the poached king prawn tails in shallow soup plates, pour over hot the Pommeau stock, sprinkle with finely cut apple sticks.