K4 Tangy Turmeric Prawns
Here at K4, we're all about simple ingredients, handled naturally and that are bangin' with flavour! So, with that in mind, take a look at our scrumptious recipe for Tangy Turmeric Prawns! Seriously, the prawns are like a wonderfully blank canvas for all those fabulous fermented foods.
Simple ingredients? Check. Handled naturally? Of course. Banging' with flavour? We'll let you be the judge of that...
- 500g raw peeled prawns (with or without tail)
- 2 tbsp fat of your choice (dripping, lard, butter, olive oil, or coconut oil)
- 6 tsp K4 Cultured Turmeric Paste
- 4 tsp K4 Cultured Garlic Cloves (crushed)
- 6 tsp K4 Cultured Just Ginger (finely chopped)
- 1 large or 2 small lemons (zest and juice)
- Heat the fat of your choice to a medium-high heat.
- Flash fry the prawns for 2-3 min, removing from the heat approximately 1 min after they’ve changed colour (lightly cooked will give you the most delicious, moist and tender seafood).
- Once off the heat, add all the remaining ingredients to the pan with the prawns.
- Toss the prawns to make sure they are well coated, and so that a beautiful sauce is created from the pan juices.
- Serve immediately to your loved ones on top of a lovely mountain of K4 Cultured Vege Rice.
When selecting fresh raw prawns they should smell clean and fresh. If they smell fishy then that is not a good sign. Another key trick when shopping for prawns is that they should look moist, any that appear dry or that have had their shells cracked and broken, discard.
When bringing your prawns home make sure to put them straight in the fridge in their original packaging or pop loose prawns into an airtight container. Be sure to use them soon after purchase as, like all shellfish, prawns will go off very quickly.
If you decided that you would like to by prawns with the shell on instead of peeled as is suggested in the recipe above, make sure to buy double the recipe’s recommended weight. You will then need to peel these prawns, either before or after cooking, it’s up to you.
Prawns cooked with the shells on make a fantastic spectacle when your cooking for friends, especially when they appear bright gold from being bathed in turmeric. In our opinion, cooking them with the shells on also makes for a more juicy, flavoursome prawn - but you probably don’t want to cook with the shells on a regular basis, that’s why we suggest buying peeled prawns for everyday meals, so sake of ease.
When cooking peeled prawns ensure to keep a close eye on them - timing is key! If you overcook your prawns it won’t be the end of the world, but your seafood delicacy will end up tough and rubbery instead of perfectly moist. Try not to get too distracted with other cooking prep will the prawns are on the heat, as soon as they all turn pink, countdown one minute and then turn off the flame.