Name: Mermaid Prawns
Ingredients: 1 c Red curry cambogee; 6 Prawns in the shell; 2 tb Tomato paste; 1 tb Peanuts; chopped; 1 c Cooked spinach; 12 Fresh basil leaves; 1 tb Chile paste; 1 ts Fresh ginger root; minced

There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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