Mermaid Prawns

Recipe Ingredients

1 cup	237ml	Red curry cambogee
6		Prawns - in the shell
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Peanuts - chopped
1 cup	237ml	Cooked spinach
12		Fresh basil leaves
1 tablespoon	15ml	Chile paste
1 teaspoon	5ml	Fresh ginger root - minced

Recipe Instructions

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.

Source:
Sim My

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