Instructions

Preheat the oven to 200º C. Peel the prawns and keep the heads and the last tail section. Set apart. Blend the red fruits with the oil, curry powder and sherry wine with a Magefesa Unire Max Blender until we get a granulated blend. Powder thick salt in an oven platter, set the prawns, add salt on the surface and season with the nut sauce. Bake to 175º C for 5 or 6 min. Serve the prawns on varied salad bed and moist with the baking sauce.
A quick recipe for an improvisational dinner; prawns can be frozen.