Well here is the appetizer you asked for Minkee.
Hawaiian Prawns In Coconut Curry Soup
Yield: 4
Ingredients
2qt unsweetend coconut milk
1/2c palm sugar
3 stalks lemon grass; peeled, chopped
1/4c ?fish sauce
1/2tb garlic; minced
1/2tb giner; minced
1/2c ?fresh basil
1 1/2lb jumbo shrimp; (or hawaiian prawns)
4 tb peanut oil
1 tb red curry paste; (up to 2 tbl)
1 salt and freshly ground pepper
----------------------------GARNISH-----------------------------------
24 hawaiian red chilies; (or thai, fiesta)
Instructions
Place the coconut milk, palm sugar, lemon grass, fish sauce, garlic,
ginger, and basil in a large stockpot, and bring to a boil. Lower the
heat to a simmer and reduce the liquid by about one-quarter.
Remove the heads and shells of the prawns or shrimp; reserving all
parts. Heat 2 tablespoons of the peanue oil in a saute pan, and saute
the heads and shells intil slightly browned. Add to the soup together
with the curry paste, and continue to simmer until the soup thickens,
about 15 minutes. Strain the soup, discarding the solids, and keep warm.
Lightly season the prawns or shrimp with salt and pepper. Heat the
remaining 2 tablespoons of peanut oil in the saute pan, and saute the
prawns or shrimp for 30 seconds on each side over medium high heat, or
until done.
To serve, divide the prawns between the soup bowls and ladle in the
soup. Arrange the chilies in a pin wheel design to garnish each serving.
Serves 4-6.