Peel the prawns leaving the tails unpeeled. Be careful not to start the queues. You can help with a toothpick or tweezers for this purpose.
Mix the prawns, curry's leg and 1 tablespoon oil, remove it well and leave marinated for 10 minutes.
Peel the lime shell into wide strips, carefully remove the white part then cut them in Jualiana. Squeeze the limes.
Heat the remaining oil in a cast iron grill or in a thick-bottomed pan, or on the barbecue plate, a high heat. Fry the prawns in such a thing until golden brown and put them in a serving dish. Sprinkle with lime juice and sprinkle well. Spread the ginger and lime julienne over top. Serve with rice.
Curry pastas made with fresh, freshly prepared ingredients provide excellent results, even superior in aroma and flavor than processed pastas. You can keep the curry pastes that overwhelm you until 3 weeks if you store them in the fridge in a hermetically sealed container without air. If you don't have time, buy the pasta ready.
Recipes easy to https://recetasdecocinafaciles.NET /