Mermaid Prawns Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Red curry cambogee,
6: Prawns, in the shell
2 tbsp: Tomato paste,
1 tbsp: Peanuts, chopped
1 cup: Cooked spinach,
12: Fresh basil leaves,
1 tbsp: Chile paste,
1 tsp: Fresh ginger root, minced
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.
Source from luhu.jp
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 from luhu.jp
Tags
Seafood