Prawn & Lemongrass Stir-fry with Spinach

Serves: 1
Cooking time: 10 minutes
10-15 medium to large green prawns, peeled with tails intact
1 stalk lemongrass, chopped and ground
1cm fresh ginger, finely chopped
1 small red chilli (optional)
Pinch turmeric spice
2 lime leaves, thinly sliced
15mL extra virgin olive oil
150g spinach leaves
1 cup broccoli florets
1 red capsicum, deseeded, sliced
Lime (or lemon) juice to taste
Dash tamari or soy sauce

Method
Heat the oil in an electric wok or non-stick frypan at medium-high heat. Stir-fry the prawns with the lemongrass, ginger, chilli (if using), turmeric and lime leaves for a few minutes until they turn orange. Remove from the pan and set aside.
Stir-fry the the broccoli, red capsicum and spinach for 2 minutes or until wilted. Return prawns to the pan to reheat.
Toss with lime juice and tamari. Serve.