CURRY PRAWNS (Cipriani’s way)


This recipe is a variation of Cipriani’s Curry Prawns in Venice.

Modifying Arrigo Cipriani’s sacred recipe book is a behavior that has something blasphemous about it. So excuse me purists: what I did I only did because I love sweet and sour and  the basis of Cipriani’s recipe has remained almost unchanged.

Ingredients (4 people):

  • 20 ml of olive oil
  • 1 small onion chopped
  • 1 leek, the white part cut into thin slices
  • 1 rib of celery chopped
  • 2 golden apples, peeled, cored and cut into slices
  • 3 tablespoons of Brandy
  • salt and ground pepper
  • 2 teaspoons curry (depends on how strong it is!)
  • 10 grams of flour
  • 15 prawns
  • 20 ml of latte macchiato
  • a handful of large blond raisins (left for 1 hour in hot water)
  • carrot, celery, parsley, onion for the fish broth

Shell the prawns.
Take a pan, heat some oil and add the carrot, celery, parsley stems, onion and prawn heads.
Cook for a few minutes and add cold water. Boil for about 30 minutes, add salt and filter to obtain the broth.


Heat the oil in a pan over a moderate heat, add the celery, onion and chopped leeks. Leave to cook for about seven minutes until the vegetables are wilted. Add the apples and cook them for about thirty minutes.

Water everything with Brandy, raise the heat and set it on fire. Shake the pan until the flame goes out. Season everything with salt, pepper, curry and flour, mix well and leave to cook for two or three minutes. Pour the hot broth over it, stirring vigorously, and cook, continuing to stir, until the sauce has thickened.

Lower the heat and leave to cook with the pan covered for another 30 minutes. If the curry isn’t strong enough, add a little more. Add the milk and raisins.

Once the apples have broken down, turn off the heat and add the prawns which should only cook for a couple of minutes, just long enough for the pulp to turn white.

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