1 cup fresh prawns, peeled and cubed
1 teaspoon vegetable oil
1 tablespoon olive oil
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried oregano
3 tablespoons white wine
1 teaspoon red wine
1/4 cup molasses
1/2 teaspoon vanilla extract
1/4 cup white sugar
1 teaspoon curry powder
1/4 teaspoon ground ginger
1 splash grated lemon zest
Heat olive oil in a medium saucepan over low heat.
Add prawns, oil and garlic powder, stirring well. Cover, and cook over low heat, stirring constantly, for 20 minutes.
Return prawns to pan and add wine, molasses, red wine, sugar, curry powder, ginger, lemon zest and lemon juice. Cover and simmer for one hour.
Remove prawns from saucepan and chill for at least 4 hours, turning prawns occasionally. Strain prawns into a medium bowl, and reserve 1/4 cup of sauce for dipping.
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