Intense citrus flavoured kaffir prawns

Serves 4


1/2 teaspoon cumin powder

/21 teaspoon turmeric

1/2 teaspoon black mustard seeds

2 cloves garlic squeezed

4 spring onions finely chopped

15 baby tomatoes halved

A handful of coriander finely chopped

1 x 400g tin chopped tomatoes

1 x 160g small tin of coconut cream

150g raw organic prawns

4 fresh Kafffir leaves chopped

1 lemon grass stem finely chopped

230g baby raw spinach take stems off

1 desert spoon coconut oil/olive oil

Heat oil in frying pan put in mustard sees on a medium heat till they start popping.  Add the cumin, turmeric, garlic, spring onion and fry on a low heat for a few minutes. Add the prawns. Let the prawns start to turn pink then…. 

Add the tomatoes, coconut cream and the baby spinach.

 Cook for several more minutes until the prawns are pink and the spinach has wilted.

Sprinkle chopped coriander and chopped spring onions  over.

Serve with purple sprouting broccoli and mange tout

Barking Fit