Spiced Prawns with Spinach and Coconut

Ingredients

• Coriander seed

  Spices

  2 tsp or 4g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• coconut yoghurt

  1 serving or 125g

• Lemon zest

  ½ lemon or 2g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Shrimp

  Crustaceans, mixed species, raw

  0g

• Spinach

  Raw

  0g

• Caraway seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

Directions

1. To make the spice mixture, put the coriander seeds, cumin seeds, caraway seeds, pepper or chilli flakes and a generous pinch of salt into a pestle and mortar and pound together until you have a fine powder. Alternatively, can use a hand blender. Add to the prawns in a large bowl and toss together to evenly coat them in the spices.
2. Heat a medium non-stick frying pan over a high heat and add 2 tablespoons of coconut oil. Add the prawns and cook for 3 to 4 minutes, turning frequently until they turn pink and are cooked through. Remove the prawns from the pan and set aside
3. Return the pan to a medium heat, add another tablespoon of coconut oil and wilt the spinach for 1 to 2 minutes. Stir in the chopped coriander. Lower the heat and return the prawns to the pan. Stir in the coconut yoghurt, lemon zest and juice and season to taste with salt and pepper.
4. Cook for 1 to 2 minutes until the sauce is creamy and slightly thickened. then remove from the heat and serve immediately.

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