Turmeric-boost & curry leaf wok-charred prawns

Fresh turmeric is not just for adding to smoothies. You can use it like you would ginger in stir-fries and curries.

Turmeric-boost & curry leaf wok-charred prawns Credit: Benito Martin

• serves

  2

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

This is a quick stir-fry for a weeknight bowl meal or part of a larger shared banquet with friends. You can find fresh turmeric and curry leaves from greengrocers. When peeling turmeric, make sure you wear gloves as it stains your fingers a vibrant yellow. I would even set aside a dedicated chopping board and knife as the stains don’t fade. 

Ingredients

• 400 g raw small king prawns (200 g peeled raw small prawns)
• 1½ tbsp coconut oil
• 1 tsp black mustard seeds
• 2 dried small chillies
• ¼ cup (lightly packed) fresh curry leaves
• 5 cm x 3 cm piece fresh turmeric, peeled, julienned
• 4 cm x 3 cm piece ginger, peeled, julienned
• 3 cloves garlic, finely chopped
• 200 g sugar snap peas, strings removed 
• steamed brown rice, to serve

Instructions

1. Peel the prawns, leaving the tails intact. Using a sharp knife, cut the prawns along their back without cutting all the way through - this will make them curl up nicely when cooked. Remove the intestinal tract. Set aside.
2. Heat the coconut in a large wok over medium heat. Add the mustard seeds and cook for 15 seconds or until they begin to sizzle. Add the chilli and curry leaves - be careful, they may spit - and cook for 15 seconds or until just starting to change colour. 
3. Add the turmeric and ginger and stir-fry for 15 seconds or until aromatic but not coloured. Add the garlic and stir-fry for 15 seconds or until aromatic but not coloured.
4. Increase the heat to high, add the prawns, toss to coat and stir-fry for 2 minute or until they just start to change colour. 
5. Add the sugar snap peas and stir-fry for 1 minute or until the prawns are just cooked through. [video op] Serve immediately with rice.

 

Photography by Benito Martin, styling by Lynsey Fryers, food preparation by O Tama Carey and creative concept by Belinda So.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This is a quick stir-fry for a weeknight bowl meal or part of a larger shared banquet with friends. You can find fresh turmeric and curry leaves from greengrocers. When peeling turmeric, make sure you wear gloves as it stains your fingers a vibrant yellow. I would even set aside a dedicated chopping board and knife as the stains don’t fade.