| 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.
A Message from our Provider:
“Find God. You were born to appreciate perfection”