Ginger-Garlic Shrimp With Coconut Milk

This was a nice change for a flavourful light dinner. Four large prawns each was enough.

Ingredients

• 2 large garlic cloves, minced

• 1 tsp minced ginger

• 1 tsp ground turmeric

• 1 tsp salt

• 0.5 tsp black pepper

• 1 tbsp olive oil

• 500g large prawns, peeled

• 1 jalapeño, thinly sliced

• 2 tbsp vegetable oil

• 1 tin coconut milk

• 1 tbsp soy sauce

• 3 cups baby spinach

• 1 lime, halved

Method

1. In a bowl, mix together the garlic, ginger, turmeric, 1 tsp salt, ½ tsp pepper and the olive oil.

2. Add the prawns and mix to coat well.

3. Heat the vegetable oil in a large pan over medium-high.

4. Add the prawns and jalapeno in an even layer and cook, undisturbed, for 2 mins.

5. Pour in the coconut milk and soy sauce, stir to combine and turn the prawns.

6. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil) and cook until the liquid is slightly thickened and prawns are almost cooked through, stirring occasionally, about 3 mins.

7. Stir in the spinach until wilted.

8. Remove from the heat and squeeze in the juice from half a lime.