Season the prawns with salt and pepper and dust with flour.

In a sauté pan heat the oil and lightly cook the onions, add the prawns and cook for a few minutes.

Add the wine and the stock and simmer for 1 minute.

Add the cream, blue cheese and apples and simmer until it is the desired thickness.

Sauté the onions in oil until tender and add the garlic and curry powder lightly sauté (don't brown the garlic).

Add the chicken stock and tomatoes and simmer for a couple of minutes.

Season prawns with salt and pepper and dust with flour.

Lightly saute the prawns in oil and add the other mixture and simmer a couple of minutes.

If you want a thick sauce it can be thickened with cornstarch.

Thaw prawns under cold running water.

Peel and devein the prawns.

Quickly sauté the prawns in hot peanut or corn oil.

As they begin to turn pinkish white, add the ginger and garlic.

Before the garlic turns brown, add the sake and soy sauce.

Let it simmer until prawns are completely cooked.

Finish by drizzling the sesame oil over the prawns.

Peel shrimp and lightly saute in half the butter, set aside.

Saute the onions in the rest of the butter and set aside.

Pour some of the enchilada sauce on a deep plate or shallow bowl.

Dip both sides of a tortilla in the sauce, place on another plate, and fill with a bit of shrimp, cheese, and cilantro.

Roll into a log shape and place in an oblong glass dish that has a bit of sauce on the bottom.

Repeat with remaining tortillas.

Pour remaining sauce over the finished dish and sprinkle with cheese and olives.

Cover with foil and bake at 350 degrees F. for 40 minutes or until heated through and bubbly.