MERMAID PRAWNS

      Title: MERMAID PRAWNS
  Categories: Seafood
       Yield: 2 Servings
  
       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
  
   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.
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