Take out vein from the prawns and wash them in lemon or lime.
Season the prawns with dried chili flakes, blackened Cajun and dried herbs.
Chop two large onions, 1 red onion and 1 white onion and crush six cloves of garlic.
Heat up some rapeseed oil in a frying pan or a wok until it is hot.
Fry the prawns until bright pink in colour, then add the onions, herbs, garlic and honey.
Fry all the ingredients for around five minutes. Place the spinach the pan, and leave for a further two minutes until the spinach is wilted.
Serve on crunchy roast potatoes with a mixed salad.