Recipe - Mermaid Prawns

1 cup Red curry cambogee
6 Prawns in the shell
2 tablespoon Tomato paste
1 tablespoon Peanuts; chopped
1 cup Cooked spinach
12 Fresh basil leaves
1 tablespoon Chile paste
1 teaspoon Fresh ginger root; minced

Recipe By: Sim My

Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a
boil, reduce the heat, and simmer about 5 to 7 minutes. Cover the bottom
of a heated plate with the spinach in an even layer. Remove the prawns from
the sauce and shell them. Arrange them on the spinach. Stir the basil and
chile paste into the sauce and pour over the prawns. Sprinkle with fresh
ginger and serve. Heat scale: Hot.

NOTES : The Red Curry Cambogee must first be prepared for this recipe. See
recipe or for ingredients, see recipe "Cambogee Beef".

SirRedhawk@aol.com

CHILEHEADS ARCHIVES

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