Sambal stir-fried spinach with prawns and jasmine rice

Ingredients

For 1 serving

• Spinach250 g
• Shrimp130 g
• Shallot20 g
• Garlic2 cloves
• Chili pepper1
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Jasmine rice70 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, shellfish, fish,

In season: October – April

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile wash the spinach well and drain; peel and dry the prawns.
3. Peel the shallot and garlic and pound them in a mortar with the chilli and brown sugar to a coarse paste.
4. Heat the groundnut oil in a wok or large frying pan over medium-high heat and fry the paste for 1 minute, until fragrant; add the prawns and cook for 2 minutes, until pink.
5. Turn the heat to high, add the spinach and fish sauce and toss for 1–2 minutes, until the spinach is just wilted but still bright green; serve straight away with the rice.