How would you describe the foods you grew up with?
That question for me conjures up images of my mom over a steaming wok, throwing in spices, herbs, and other fresh ingredients without measuring any.
Like many Malaysian households, Mom’s cooking is a combination of Chinese, Malay, Indian, and Thai, reflecting the melting pot of cultures in Malaysia. Sometimes sweet & sour or peppery, sometimes really spicy, and sometimes fragrant with coconut and banana leaf. But more often than not, a blend of every flavor.
Do I stay true to Mom’s recipes? At times, especially when attempting her signatures dishes. But I usually add a twist or experiment with new approaches.
For this seafood dish, I’m combining turmeric, one of mom’s favorite spices, with kaffir lime leaves, one of my favorite herbs.
A popular ingredient in Southeast Asian cuisine, kaffir lime leaves not only enhance the look of a dish, but also add a refreshing, citrus aroma.
Cooking prawns with the ingredients above and a touch of turmeric spice, will result in this warm yellow-golden hue, with the wonderful taste of lime and lightly burned garlic that complement the juicy, sweet seafood.
Turmeric prawns with kaffir lime leaves
Ingredients
- 10 medium or large prawns deveined with shells intact
- 6 cloves garlic diced
- 2 tablespoons of diced shallots
- 1 tablespoon minced fresh red chili peppers
- 1 teaspoon of Season with Spice’s turmeric powder
- 1 teaspoon sugar
- salt & pepper to taste
- 2 kaffir lime leaves one leaf=both segments, center spine removed, sliced thinly
- Squeeze of lime juice or lemon juice
Instructions
Preparation:
- Remove the heads of the prawns and devein them by slitting the back. Rinse prawns and pat dry with paper towel. Squeeze some lime juice and a generous dash of black pepper to marinate the prawns. Keep it in refrigerator while you prepare the other ingredients.
Cooking method:
- Heat 2 tablespoons oil in a frying pan or wok.
- Add garlic, shallots and red chili. Fry until fragrant.
- Toss in sugar and turmeric powder. Do a quick stir.
- Drop the prawns in and pan fry on medium fire. Cook each side for 2-3 minutes.
- When prawns look done (meat turns opaque white), add salt & pepper to taste. Turn the heat up to get the extra crunch for the prawns in the last 30 seconds.
- Set on plate and sprinkle with kaffir lime leaves. Add a squeeze of lime juice over the prawns and enjoy!