Recipe: Tiger prawns with curry

1 Carefully shell each prawn, keeping the tail attached to the head. Then split them in half lengthwise about two-thirds of the way through and remove the small intestine.

2 In a bowl, whisk together the soy sauce, then the tablespoon of curry, the hard-boiled egg yolks, and the dried basil. You'll get a paste.

3 Set your oven to grill position.

4 On an ovenproof dish, add a touch of olive oil and arrange your split prawns. Brush each one with the paste you just made and place in the oven at mid-height for 10 minutes (5 minutes on one side, then carefully flip them for 5 more minutes).

5 While cooking, prepare the salad: pour the 2 tablespoons of cider vinegar into the bottom of a bowl, add the soy sauce, chopped egg whites, then the ginger and soy sprouts. Toss quickly and arrange this salad on 4 beautiful plates, topped with a little chopped chives.

6 Remove your gratinéed prawns from the oven, drizzle them with a few drops of lemon, then quickly arrange 3 prawns around the soy sprout salad and enjoy right away.

* you can also make this recipe with hibiscus flower vinegar, that's the best!