Wash the spinach leaves well and shake dry.
Heat a dry, nonstick frying pan over high heat. Add the spinach and toss until just wilted. Drain it well and lightly squeeze as dry as possible.
Whisk the eggs, pepper and paprika in a bowl and set aside.
Heat the olive oil in the pan. Add the prawns and toss well. Throw in the garlic and sizzle until lightly golden.
Add the spinach and toss well over medium heat.
Pour the eggs into the pan, stirring gently. Rest the eggs for 10 seconds, then slowly push them around
the pan with a wooden paddle or spoon.
Take the pan off the heat while the eggs are still a little runny. Scatter with the chopped coriander and serve.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the completely cooked through.