Chef Ida Rodriguez
Spicy Chipotle Prawns
Category
Entree
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Chef Ida Rodriguez
Ingredients
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3 Dried Chipotle Chiles
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1 large Perfect Sweet Onion, sliced
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3 cloves Elephant Garlic
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2 tablespoons ginger root
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1 1/2 tablespoon peanut oil
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1/4 teaspoon curry powder (optional)
-
1 pound prawns, peeled and cleaned
-
1 large organic lemon, fresh squeezed
Directions
Using a spice grinder, food processor, or mortar and pestle, grind the 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.
Filed in:
Dried Chipotle Peppers,
Elephant Garlic,
Entree,
Ginger Root,
Organic Lemon,
Perfect Sweet Onions,
Spicy Chipotle Prawns
