Curry Tiger Prawns

Ingredients :
Curry Tiger Prawns for 4 persons :
12 large raw tiger prawns
3 soya sauce soupspoonfuls
1 dry basil soupspoonful
2 curry soupspoonfuls
3 minced yolks of hard boiled eggs (keep the whites, also minced for the salad)
1 lemon

For the soya bean salad :
200 grams (half a pound) bleached (1 minute in boiling water fresh soya beans
20 grams (2/3 oz) fresh peeled ginger cut into very small cubes
2 cider vinegar soupspoonfuls
1 soya sauce soupspoonful
a little chive

Direction :
Carefully shell the tail of each prawn that must still stick to the head, open then in 2 by the lenght from the tail on its 3/4 and get rid of the instestine
In a bowl, blend with a whip the soya sauce, curry, hard boiled eggs yolks and basil to get a paste
Pre-heat your oven at 356°F on the grill position
Brush a little olive oil on the bottom of a cooking dish, lay down the opened prawns and slightly coat them with the curry paste and put into the oven at half eight during 12 minutes (6 minutes on each side
During the prawns cooking, prepare the salad : in a sald bowl, prepare the dressing with the vinegar, soya sauce, minced hard boiled eggs whites, then ginger and soya beans, mix quicky with spoons and present the salad on 4 service dishes, topped with chopped chives
Take the browned prawns out of the oven, sprinkle a little lemon juice on them and put 3 prawns around the salad in each dish and enjoy while the prawns are still warm