SOME PRAWNS AND A COUPLE OF SNAPPERS....

Before I get onto the food, something a little bit different...
You may be wondering why, after all this time, Paul and I have decided to display, what can only be loosely described as a mugshot of ourselves. Well, after reading a post by one of my favourite food bloggers, Brilynn at Jumbo Empanadas, I discovered that there is a new event called Behind the Apron being held by Christiane at 28 Cooks asking food bloggers to reveal their actual faces, instead of hiding behind clever/obscure/baffling profile pictures. So without further ado (people of a delicate disposition should leave now...)
And if you have recovered from the shock of seeing Freya and Paul in all their sozzled glory (but those Long Island Ice Teas were great!), onto the food which is much more photogenic:
After the Bocconcini, I was planning to make the aforementioned Ricotto Fritters but it seems like that plan is doomed. We felt that our arteries were crying out for a little breathing space so I decided to cook something light, healthy and spicy, hence Stir Fried Prawns and Spinach.
This is adapted from a recipe from Keith Floyd's Curries, a really great book for people who like a bit of extra heat with their meat (er, or something). I had some frozen raw prawns that cried out every time I opened the freezer "we've been here over two weeks and you've not even given us a second glance, look at our grey, frozen bodies, just waiting to be turned pink again, like a corpse waiting to be embalmed at the undertakers...." I guess all that cold, Northern Sea air must have played tricks with their minds (or mine...).
Anyway, this is a quick, tasty, delicious and nutritious dish, perfect for when you feel like you need a little post-weekend (or post Bocconcini) restoration.
STIR FRIED PRAWNS AND SPINACH
Ingredients:
250g Large Prawns, preferably raw but cooked will suffice
1 Garlic Clove, finely chopped
1 Small Onion, finely chopped
1/2 Teaspoon Garam Masala
1/2 Teaspoon Salt
1/2 Teaspoon Coriander
1/2 Teaspoon Tumeric
Pinch Chilli (to taste)
Pinch Ginger (to taste)
1 Tablespoon Tomato Puree
225g Fresh Spinach
Olive Oil
METHOD:
Heat up about a tablespoon of olive oil in a wok or large frying pan.
Saute the Onion and garlic until soft and fragrant.
Turn the heat up and add all the spices except the salt. Cook for about 4 minutes so the spices release all their optimum flavours.
Add the Tomato Puree, stir around, cook for another minute, then add the prawns.
When they turn pink (or, if they are already cooked, just heat them through), add some salt and then the spinach, stirring it swiftly in the pan until it just starts to wilt. Taste for seasoning and serve, as we did with some buttered rice or just as is.