Sauteed Alaskan Spot Prawns with Apricot Cilantro Sauce

Wine Suggestion: Eroica Riesling 2006, Chateau Ste. Michelle and Dr. Loosen

1 pound (21-25 count) Alaskan Spot Prawns or other good quality prawns
Vegetable oil

Apricot Cilantro Sauce:
1 9 oz jar of Woodring’s Apricot Fruit Spread or other good quality apricot jam
1 tablespoon grated fresh ginger
½ cup plus 2 tablespoons soy sauce
Juice of 1 lime
2 teaspoons sambal oelek (chili paste)
2 tablespoons chopped cilantro

Directions:
1. Place all the ingredients except the prawns and cilantro in the work bowl of a food processor. Pulse until smooth and all the ingredients are combined.
2. Check the flavors and add more lime or chili paste to taste. Refrigerate until ready to use. This will hold in refrigerator for up to 2 months without the cilantro.
3. Drain and pat the prawns dry with paper towels. Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan, then add enough prawns to form a single layer in the pan. Saute 1 ½ -2 minutes per side until the prawns are cooked through. Remove prawns from the pan and put in a large bowl. Cook any remaining prawns. Add some of the apricot sauce and toss with the prawns to coat. Add salt if needed and chopped cilantro. Serve warm.