Instructions: With kitchen shears or scissors, cut through the top shell of the prawns starting at the tail end and scoring the tail meat about 1/2 inch deep as you go. Leave the heads intact. Remove the sand veins and rub the meat with salt. Let the seasoned prawns stand for 10 minutes.

For the Stuffing: Stir the onion, garlic, mushrooms, water chestnuts, sweet chili sauce, green onion, mint, cilantro and curry paste together in a bowl until well blended. Spoon about 2 heaping teaspoons of the stuffing along the opening of each prawn tail. Set any remaining stuffing mixture aside.

For the Dish: Heat the butter and oil in a large skillet over medium heat until the butter is foaming. Lay the prawns into the pan, stuffing-side down, and cook until they turn pink, 5 to 7 minutes. Transfer the prawns to a serving plate and cover with aluminum foil, shiny-side down, to keep warm.

Scrape any remaining stuffing mixture into the pan and stir-fry over medium heat until fragrant, about 1 minute. Pour in the wine and cook, stirring well until flavors are blended, about 1 minute.

Spoon the sauce in the pan over the prawns, garnish with the cilantro sprigs and serve.

This recipe yields 4 servings.

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