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Curry Tiger Prawns

From the one star french chef Patrick Asfaux

Curry Tiger Prawns
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4.9/5 (18 votes)
Prepare time :
Cooking time :
Total time :

Curry Tiger Prawns for 4 persons :

  1. 12 large raw tiger prawns
  2. 3 soya sauce soupspoonfuls
  3. 1 dry basil soupspoonful
  4. 2 curry soupspoonfuls
  5. 3 minced yolks of hard boiled eggs (keep the whites, also minced for the salad)
  6. 1 lemon
  7. For the soya bean salad

  8. 200 grams (half a pound) bleached (1 minute in boiling water fresh soya beans
  9. 20 grams (2/3 oz) fresh peeled ginger cut into very small cubes
  10. 2 cider vinegar soupspoonfuls
  11. 1 soya sauce soupspoonful
  12. a little chive


1/carefully shell the tail of each prawn that must still stick to the head, open then in 2 by the lenght from the tail on its 3/4 and get rid of the instestine
2/In a bowl, blend with a whip the soya sauce, curry, hard boiled eggs yolks and basil to get a paste
3/pre-heat your oven at 356°F on the grill position
4/brush a little olive oil on the bottom of a cooking dish, lay down the opened prawns and slightly coat them with the curry paste and put into the oven at half eight during 12 minutes (6 minutes on each side
5/during the prawns cooking, prepare the salad : in a sald bowl, prepare the dressing with the vinegar, soya sauce, minced hard boiled eggs whites, then ginger and soya beans, mix quicky with spoons and present the salad on 4 service dishes, topped with chopped chives
6/take the browned prawns out of the oven, sprinkle a little lemon juice on them and put 3 prawns around the salad in each dish and enjoy while the prawns are still warm
credits photo : Josephine Lindingre © A.F.Touch-cuisine