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Spicy Chipotle Prawns
By Chef Ida Rodriguez


3 Dried Chipotle Chiles
1 large Perfect Sweet Onions sliced
3 cloves Elephant Garlic
2 tablespoons Ginger Root
1 1/2 tablespoon Peanut Oil
1/4 teaspoon Curry Powder (optional)
1 pound Prawns peeled and cleaned
1 large Organic Lemon fresh squeezed


Using a spice grinder, food processor, or mortar and pestle, grind the Don Enrique Chile Chipotles until smooth.

Add Melissa’s Elephant Garlic and grind into a coarse paste.

In a heavy frying pan, heat the oil and add chile and garlic mixture, and onions and and heat until onions are tender.

Add the prawns and stir-fry for about 3 minutes, or until pink. Add lemon juice and curry and simmer until tender. Serve over rice.