RITU DALMIA'S PRAWNS WITH SPINACH, ALMONDS AND RAISINS

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." - Mark Twain

 

I've been thinking a lot about the word "appropriate" - it's a concept that means such different things to different people but is, at the same time, such damning criticism. The moment you say something is inappropriate, not only do you shoot that thing down but also bring into question the understanding and aptitude of the person behind it. To be inappropriate is to completely fail the context you're inhabiting.

 

There are some things though that are always appropriate, like a white shirt and blue jeans, solitaires, and this amazing dish of Prawns with Spinach, Almonds and Raisins. Perfectly balancing notes of raisin-y sweet with the crunch of almonds and the succulent bite of prawns. I'm in love with the ingredient pairing - you can pull this together easily but the result is so elegant and polished.

 

 

 Serves 3

Recipe adapted from Ritu Dalmia's Travelling Diva

 

What you’ll need:

200 g prawns (clean)

½ kg spinach

3 tbsp olive oil

2 tbsp garlic paste

Handful of raisins

Handful of almonds

Salt

Pepper

Squirt of lime juice

Pinch baking soda

 

For the marinade:

 

2 tbsp olive oil

2 tsp garlic paste

2 tbsp lime juice

Chopped Parsley/Cilantro

Salt

Pepper

 

How to:

 

1. Mix the marinade ingredients together and dunk the prawns in there for a couple of hours.

 

2. Remove the stem off the spinach. Put a deep pan of water to boil with the baking soda and salt and throw the spinach in when the water hits a boil. Cool for a minute and drain.

 

3. Transfer the spinach into a bowl of ice cold water. Drain again and chop.

 

4. Put the olive oil into a pan, once hot add garlic and stir. When the garlic turns golden add the prawns and let cook. When you’re sure the prawns are done, remove from pan and throw in the raisins and almonds. After a couple of minutes pop the prawns and spinach back. Season with salt and pepper and stir the whole mixture together.

 

5. Serve hot with a dash of lime juice and a drizzle of olive oil.