Mermaid Prawns

Course : Seafoods
Serves: 2
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1 cup red curry cambogee
6 medium prawns -- in the shell
2 tablespoons tomato paste
1 tablespoon peanuts -- chopped
1 cup cooked spinach
12 medium fresh basil leaves
1 tablespoon chile paste
1 teaspoon fresh ginger root -- minced

Preparation / 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.

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