Turmeric Garlic Prawns

Prep / Cook / Total5 / 5 / 10min
Recipe typeGluten Free
CuisineLunch or Dinner
Serves4

Ingredients

  • 1 tbsp plus 1 tsp olive oil
  • 2 limes, divided
  • 1 tsp salt
  • pinch ground black pepper
  • ½ head red cabbage, shredded (12 oz total)
  • 1 mango, julienned
  • ¼ small red onion, sliced into thin strips
  • 2 tbsp freshly chopped coriander, divided
  • 28 large prawns, peeled & cleaned
  • 2 garlic cloves, crushed
  • ¾ tsp turmeric
  • ¼ tsp cumin
  • pinch crushed red pepper flakes

 

Instructions

  1. Combine 1 tbsp olive oil, juice of 1 lime, 3/4 tsp of the salt and pepper. Toss with the cabbage, red onion, mango and 1 tbsp fresh coriander.
  2. Combine prawns with the remaining salt, turmeric, crushed red pepper flakes and cumin.
  1. In a large deep non-stick pan over medium-high heat, add ½ tsp of olive oil, and cook half of the prawns 1 ½ to 2 minutes on each side, until prawns are cooked through and opaque. Set aside, add the remaining ½ tsp of oil and remaining prawns and cook until prawns are cooked through and opaque.
  2. Return all the prawns to the pan, stir in crushed garlic. Remove from heat, squeeze lime over prawns and toss with coriander.
  3. Divide the salad (about 1 ¼ cups) and prawns between 4 plates.

 

Can be served with a creamy Turmeric Tahini dressing:

  • ½ cup tahini
  • ½ cup olive oil
  • 2 tbsp lemon juice
  • 1-2 tsp honey
  • 1 tbsp turmeric powder
  • several grinds of fresh black pepper
  • salt to taste