Cambodia - Mermaid Prawns

Mermaid Prawns

Ingredients

-       1 cup Red Curry Cambogee

-       6 prawns -- in the shell

-       2 tablespoons tomato paste

-       1 tablespoon peanuts -- chopped

-       1 cup cooked spinach

-       12 fresh basil leaves

-       1 tablespoon chile paste

-       1 teaspoon fresh ginger root -- minced

Directions

-       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.

NOTES : The Red Curry Cambogee must first be prepared for this recipe.

Heat scale: Hot