Ingrediants:
1 tablespoon olive oil
1/2 teaspoon nigella seeds
a piece fresh root ginger, peeled and cut into small batons
4 garlic cloves, sliced
1/2 teaspoon turmeric
240g cooked peeled king prawns
2-6 green chillies, finely chopped
200g baby spinach leaves
salt to taste
Method:
Heat a non-stick wok over a high heat until it is very hot. Pour the olive oil into the wok and heat until the oil is almost smoking – this should take no more than 1 minute.
Add the nigella seeds and cook until they sizzle – this should take no longer than 1 minute. Add the ginger and garlic and stir-fry until light brown in colour – this should take no longer than 2 minutes. Sprinkle in the turmeric and mix well.
Throw the prawns and chillies into the wok and stir-fry until heated through. Add the spinach to the wok and stir-fry for 1–2 minutes or until the spinach leaves are wilted. Season to taste with salt.
Serve with your choice of sides.
