Combine almond flour with water then add an egg into the mixture. Stir until mixture.

Make several omelets with this mixture then set aside.

Peel the prawns and remove the head.

Place the prawns in the food processor then process until smooth. Set aside.

Next, preheat a skillet over medium heat then pour 2 tablespoons of olive oil into it.

Once it is hot, stir in chopped onion and sauté until lightly golden brown and aromatic.

Add carrot and leek to the skillet then pour coconut milk over the veggies. Cook until the coconut milk is completely absorbed into the veggies.

Place the smooth prawn, sautéed veggies, and the remaining eggs in a bowl then mix until combined.

Place an omelet on a flat surface then drop a tablespoon of prawn mixture on it.

Fold like an envelope then set aside. Repeat with the remaining omelets and prawn mixture.

Next, preheat a saucepan over medium heat then pour the remaining olive oil into it.

Once the oil is hot, slowly put the prawn envelopes in the saucepan and cook for approximately 2 minutes.

Flip them and cook for another 2 minutes or until both sides are lightly golden brown.

Remove from the saucepan and arrange on a serving dish.