Rated 5.0 stars by 1 users
Entree
Mexican
4 - 6 servings
10 minutes
20 minutes
3 Dried Chipotle Chiles
1 large Perfect Sweet Onion, 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 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.
