Defrost and wash the prawns once defrosted in cold water and clean them, collecting peels and heads in a bowl.
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| Ingredients to make prawns to curry with melon and papaya: |
| 1 kg of frozen prawns of good size 1 papaya 1 orange melon (Cantalup type) 1 orange 3 tablespoons oil 50 g butter 1 chalota 1 leek 200 ml Milk cream 1 tablespoon curry 2 sheets Laurel cornstarch to rebozar 1 dl of cogná salt fat |
Ingredients to make prawns to curry with melon and papaya:
2. Reserve the tails in the fridge.
3. Cut the onion and white stem of the leek into cubes; Sailing in a saucepan with oil and bay leaves, goring it well; Add the peels and heads, squeezing them with a spoon to release the juice well.
4. Save a few minutes over live heat and water with the pain, setting fire to flambee, until the flame disappears.
5. Cover of water or broth the saucepan and let boil for 15 minutes, passing which sneaks through a Chinese crushing the peels well.
6. While the broth cooks, open the melon and papaya in half and take balls with a special spoon for it (from the skin to the nuggets, so that they go out very round).
7. Put them in a glass bowl and dress them with their own juice and orange juice.
8. Reserve in a cold place.
9. Salpimentar the prawns of prawns and batter them in the cornfield.
10. Put a large pan on the fire with butter and saute the prawns; Add the broth and the fruit juice and boil, add the cream and the curry.
11. Go placing the prawns on the source of presentation and let the sauce reduce until it becomes very creamy,
12. Two minutes will be enough once it has begun to boil.
13. Cover the prawns and decorate with fruit balls forming groups.
14. Accompany this dish with a Basmati rice crown aromatic oriental rice.
