Clean and pick 3 U15/U20dozen prawns. Heat some bacon drippings in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of seafood or veggie stock and let simmer 20 -30 until tender. Serve on a border of boiled rice; garnish with parsley and squeezed lemon.
Enjoy
Chef Murph
