Chef Ritu Dalmia's

Prawns with Spinach and Raisins

Ingredients
For the marinade
50 ml olive oil
1 tsp garlic paste
20 ml white wine
2 tbsp lime juice
a handful of parsley, finely chopped
salt for seasoning
freshly ground black pepper for seasoning

For the prawns
200 g prawns, deveined, cleaned and shelled
4 tbsp marinade
1/2 kg fresh spinach
a pinch of baking soda
3 tbsp olive oil
2 garlic cloves
30 g raisins
30 g pine nuts
salt for seasoning
paprika for seasoning

Method
For the marinade
Mix all the ingredients together and whisk with a fork to get the consistency of a thick dressing.

For the prawns
Marinate the prawns for about 2 hours in the marinade for the flavour to become pronounced.
Remove the hard stems from the spinach.
In a deep pan add water, salt and a pinch of baking soda. When the water begins to boil add the spinach leaves and cook for 1 minute at the most.
Remove the leaves, drain and dip them in ice-cold water. Squeeze as hard as possible to get rid of the water. Roughly chop the leaves and keep aside.
In the same pan toss the raisins and pine nuts for 1 or 2 minutes.
Add the garlic and prawns, and the spinach leaves. Season with salt and paprika, and stir it all together for 2 minutes.
Drizzle with olive oil and eat right away.