Ingredients

• 5 large prawns
• peeled and heads removed
• butterflied
• large piece fresh ginger
• 1 lime
• zest and juice only
• salt and freshly ground black pepper
• 1 garlic clove
• chopped
• 1 fresh green chilli
• chopped
• dash of vegetable oil
• 1 tbsp grated fresh coconut
• large handful fresh spinach
• 1 tbsp vegetable oil
• ½ onion
• finely sliced
• 1 tbsp toasted pine nuts
• handful fresh coriander leaves
• to garnish

Directions

• For the prawns
• place the butterflied prawns in a bowl. Grate the ginger into a clean tea towel or cloth and twist to squeeze the juice onto the prawns. Discard the ginger flesh. Add the lime juice and zest
• salt and freshly ground black pepper
• garlic and chilli and leave to marinate for five minutes.
• Heat a little vegetable oil in a griddle pan
• add the marinated prawns and chargrill for 3-4 minutes
• or until the prawns have turned pink and are completely cooked through. Transfer to a bowl
• add the coconut and stir well. Add the spinach and stir.
• For the caramelised onion
• in a separate frying pan
• heat one tablespoon of vegetable oil
• add the onion and cook over a gentle heat for eight minutes
• or until the onion has caramelised.
• To serve
• place the prawns on a serving plate
• top with the caramelised onions and scatter with pine nuts. Garnish with the fresh coriander leaves.