Assigned Tags / Keywords:

appetizer, Christmas, cream, curry, mustard, prawns, snack, spicy, starter

Ingredients per portions

28 large	prawns, in shells
80 ml	sunflower oil
80 ml	lemon juice, fresh
1 tbsp	Dijon mustard
1 tsp	curry powder, mild
	salt and freshly ground black pepper to taste
250 ml	cream
some	lemon wedges for squeezing

Slit the prawns down their backs, devein and place shells down on a grilling tray.

Heat the oven griller.

Mix together the oil, lemon juice, mustard, curry powder and salt and pepper and brush the prawns liberally.

Grill for about 5 minutes until cooked and transfer prawns to a warm serving platter.

Pour the remaining basting mixture into a pan, add the cream and cook until the sauce thickens.

Adjust seasoning if necessary. Pour the sauce over the prawns.

Serve with rice and also the lemon wedges for squeezing.

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