Peel the garlic clove, cut it into quarters and remove the germ.
Cut the papaya into four, remove the seeds, cut each quarter into three and peel the slices, put them in a dish, sprinkle with 3 tablespoons of lime juice, turn them over and leave to marinate.
Head the prawns, shell the tails leaving the last ring, split them along the back of the last caudal ring up to 1 cm from the head, remove the black casing but not the green part (it's the coral), wrap the prawns on themselves, contrary to the natural movement of the tail.
Peel the ginger and cut it into quarters.
Pour 1/3 liter of water into a saucepan, salt lightly, add the ginger, bring to the boil, plunge the tails of the prawns into it, cook for 2 minutes at a low simmer, then remove with a slotted spoon and set aside - them in a dish kept warm.
Add the prawn heads to the water, cook for 10 minutes, crushing them with a spatula, filter and reserve this broth.
Heat the oil in a non-stick pan, sauté the onion for 3 minutes over low heat, add the curry, the cumin and the garlic clove passed through a garlic press, mix for 30 seconds then pour the coco and the broth, cook for 3 minutes over high heat, add the coriander and lime juice, reduce for another 2 minutes, stirring constantly.
Cover the prawn tails with this sauce, garnish with drained slices of papaya and serve immediately.
Accompany this dish with sticky rice.
A creation of Chef Hubert
