Prawn Curry À La Fourme D’Ambert

PRAWN CURRY À LA FOURME D’AMBERT
~It can’t get any easier than this recipe!


Ingredients:
12 large prawns
200 grams of Fourme d’Ambert shavings
Curry powder


Preparation and cooking:
Shell the prawns.


Halve lengthways.


Remove the black vein.


Pan-fry the prawns, adding the Fourme shavings.


Add salt and pepper to taste.


Add two pinches of curry powder.


Arrange in a large soupspoon or ramekin.