Name: California Raisin Turmeric Prawns
Ingredients: 100 g California Raisins; 500 g medium-large prawns; 1 ½ tsp ground turmeric; 1 tsp salt; 4 tbsp oil; 3 cloves garlic, thinly sliced; 2 cm ginger, finely shredded; 1 stalk lemon grass, sliced finely; 2 red chillies, sliced diagonally; 1 onion, cut into thin wedges; 1 cup French beans, sliced diagonally; 1 small carrot, cut into thin strips; Salt and ground black pepper to taste

AuthorCalifornia Raisins

Rating

By Chef Rohani Jelani

Yields1 Serving

100 g California Raisins

500 g medium-large prawns

1 ½ tsp ground turmeric

1 tsp salt

4 tbsp oil

3 cloves garlic, thinly sliced

2 cm ginger, finely shredded

1 stalk lemon grass, sliced finely

2 red chillies, sliced diagonally

1 onion, cut into thin wedges

1 cup French beans, sliced diagonally

1 small carrot, cut into thin strips

Salt and ground black pepper to taste

Trim heads and de-vein prawns but do not remove shells. Rinse briefly and pat dry with paper towels. Season with turmeric and salt.

Heat wok or frying pan over high heat and pan fry prawns in batches for 2 – 3 minutes per side, taking care not to over-crowd pan. Once prawns arefirm and shells lightly browned, remove from pan onto a plate.

When all prawns are cooked, add the garlic, ginger and lemon grass to the oil remaining in the pan, frying until ingredients are fragrant. Add chillies, onion, beans and carrots, stir-frying over high heat for about 5 minutes.

Return prawns into the pan, add California Raisins and toss together, seasoning to taste with salt and pepper. Transfer onto serving platter and serve hot.

CategorySeafoodCooking MethodFry

Ingredients