2 tablespoons sunflower oil
1 white onion, finely chopped
½ teaspoon chilli flakes
1 kg medium prawns, peeled and deveined
1 cup toasted unsalted peanuts, finely chopped
1 teaspoon salt
1 teaspoon black pepper
½ cup coconut milk
1 kg baby spinach, washed and chopped
- Heat the sunflower oil in a large saucepan, then fry the onions and chilli flakes until just softened.
- Add the prawns, peanuts, salt, pepper and coconut milk. Allow it to simmer for 8–10 minutes, then add the baby spinach.
- Cook for another 2 minutes until the spinach is wilted and the prawns are cooked through.
Extracted with kind permission from Safari & Spices by Nico Verster, published by Jacana Media. Image credits to Joe Dreyer.