GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Prawn and Spinach Masala
With just a hint of spice, you get to wrap your hands around this bowl of juicy goodness and Netflix the night away.
Prep Time: 10 min
Cook time: 15 min
Serves: 4 (or 1)
drizzle of olive oil or
*jfhx garlic, chilli & herb oil
small knob of butter or
*jfhx garlic & herb butter
1 (1/2) onion finely chopped
1.5 tbsp (1 tsp) garam masala OR
*jfhx Masala Savoury Spice Mash Up
1/2 tsp (pinch) chilli flakes (optional)
450g (120g) raw prawns (well drained)
300ml (100ml) fish stock (warm)
300ml (100ml) coconut milk
60g (30g) fresh spinach leaves
1/2 (1/4) cup peas
Salt and freshly ground black pepper
Half a lemon
Fresh coriander for garnish
*Visit Jax Food Hax .
Divine Meals For 1: (Brackets) = 1-2 serve.
Add oil and butter to a pan, when bubbling, sprinkle in the onions and sauté gently until, soft, fragrant and golden in colour.
Sprinkle in the spice mix and if using, the chilli flakes, toss through the onion mixture for a further 2 minutes.
Increase the heat then add the prawns. When totally covered in the spicy mixture, pour in the coconut milk and fish stock. Stir, bring to a boil, then reduce for 2 minutes.
Add the spinach and peas, gently toss through the spicy sauce and a cook until the spinach has wilted and the peas are nice and soft. Squeeze in the juice of the lemon, taste and season.
Serve : Garnished with a handful of chopped fresh coriander, with warm nan bread or fluffy white rice or just in a bowl, like soup.
Jax Says : Swap out prawns for any protein or soy protein of your choice. For a quick and consistent cook ensure all meat is cut to bite site (dic (and no bones).
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