For the prawns
10 cooked prawns, peeled, heads removed and butterflied
Large piece fresh ginger
2 limes, zest and juice only
Salt and freshly ground black pepper
2 garlic cloves, chopped
1 fresh green chilli, chopped
Dash of vegetable oil
2tbsp grated fresh coconut
2 large handfuls of fresh spinach leaves
1 tbsp toasted pine nuts
1 large handful fresh coriander leaves, to garnish
For the caramelised onion
2tbsp vegetable oil
1 onion, finely sliced
1. Place the butterflied prawns in a bowl. Grate the ginger on top of the prawns. Add the lime juice and zest, salt and freshly ground black pepper, garlic and chilli and leave to marinate for five minutes.
2. Add the coconut and stir well. Add the spinach and stir well.
3. In a separate frying pan, heat one tablespoon of vegetable oil, add the onion and cook over a gentle heat until the onion has caramelised.
4.Divide the spinach between 2 plates and top with the prawns, Top with the caramelised onions and sprinkle with pine nuts. Garnish with the fresh coriander leaves.