3 medium heads prawns, peeled and deveined
9 large spices
1 1/2 teaspoons garlic powder
1 tablespoon paprika
2 tablespoons dried sherry
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoons potato starch
1/2 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
1/2 teaspoon prepared horseradish paste
1 teaspoon white sugar if desired
In a large bowl, mix the spices, garlic powder, paprika, sherry, ginger and salt.
Pour in potato starch, oil and crushed red pepper. Mix, return to a saucepan and saute under low heat for 1 minute.
Stir gravy mixture, cornstarch mixture and horseradish into a single pan. Mix this mixture over pies and custards.
Heat sugar and 1/2 cup butter in a saucepan over medium heat. Remove from heat and gradually pour mixture into pie crusts. Serve sweetened whipped cream bubbles with pie filling.