Heat the fat in a wok or sauté pan and when hot, drop in the prawns.
Toss and stir them until they turn pink.
Meanwhile, stir in the juniper and grate in plenty of lemon zest, and add the garlic if using it.
Splash on a measure or two of gin, stand back and light it.
When the flames have died down, stir in the spinach and seasoning.
Serve when the spinach is just wilted, and scatter on the dill and a sprinkling of lemon juice. Or hand the lemon round separately. This takes longer to type thanto cook.
The recipe can be adapted to queen scallops, and other greenery such as rocket or watercress, and other spirits or flavouring. It is such a fast, hot dish that even if you cannot get raw prawns, the pink shell-on Greenland prawns, which are already cooked, can be given this treatment, and taste delicious. The shell protects from overcooking, and I would not use cooked, shelled prawns in this recipe.
© 2000 Frances Bissell. All rights reserved.