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| Mermaid Prawns Recipe |
Category: Seafood
Rating:
N/A
Servings: 2
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Ingredients
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
Cooking Directions:
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
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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