Spicy Spinach Leaves with Sesame Sauce

Rinse and clean the spinach and remove the stalks. Blanch in water seasoned with plenty of sesame oil and soy sauce. Roast the sesame seeds evenly in a dry pan. Put 1 spoonful aside. Process the remaining seeds in a food processor or liquidiser until you have a thick paste and season with soy sauce to taste. Mix with the stock or spinach water to make a creamy sauce. Season with chilli powder and pepper. Mix the blanched spinach with the sauce, serve on a plate sprinkled with the remaining sesame seeds.