makes 4 servings

Who among us can resist fresh seafood, the exclamation point to the Mediterranean menu - and Seattle's as well.

Among Andaluca's taste: Portuguese Prawns, sweet and succulent with just enough kick to take the edge off a frosty fall eve. Here's Chef Wayne's secret recipe:

Step 1: Portuguese Sauce
Combine the following ingredients in sauce pan and saute for about three minutes:

2 ounces canola oil
2 cups yellow onioin, diced to about 1/4"
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red chili flakes
1 tablespoon curry paste
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
2 teaspoons salt
1 teaspoon paprika

Step 2:
Add the following ingredients to the saucepan and cook for about ten minutes, until slightly reduced.

1 cup Yukon Gold potatoes, diced to 1/4"
1 cup carrots, diced to 1/4"
1 cup turnips, diced to 1/4"
1 1/2 cups tomato paste
3/4 cup shrimp or clam broth
1 cup heavy cream
1 tablespoon fresh-squeezed lemon juice

Step 3:
To prepare the prawns, have the following ingredients ready:

28 large fresh prawns
3 tablespoons canola oil
1/4 teaspoon salt
Pinch of black pepper
4 cups Portuguese Sauce (Step 1)
1 cup coarsely-diced tomato
1 cup prawn or chicken stock
4 tablespoons Italian parsley, minced
4 tablespoons cilantro, minced

Heat the 3 tablespoons of oil, salt and pepper prawns and lightly saute for about one minute, stirring constantly. Add remaining ingredients; cook three minutes until prawns are cooked through and sauce is slightly reduced. Serve with fragrant basmati rice; garnish with lemon wedges and cilantro sprig.