What quenches your thirst on a hot summers day?
A tall chilled glass of lemon of course.
You might notice a trend here. I have been using a lot of turmeric and lemon lately but who can blame me. These two can really add a punch to your meal, be it a main course, appetizer, dessert or even a drink. It adds a deep colour and aroma to your food.
Today’s meal, garlic butter and lemon prawns are a keeper because of its secret ingredient, fresh turmeric root. Some call this plant a super plant because of its numerous benefits. Turmeric plant has a warm bitter taste and is widely used in Asian food and to make medicine. It has an anti-inflammatory agent that can treat a wide variety of conditions, from skin, joint pain to gut and bowel problems.
But I use it because this little plant can transform any anemic looking food into a vibrant golden appetising meal.
Ingredients you’ll need:
1 kg of fresh prawns, shell and vein removed but with tails intact
1/2 cup butter
1/4 cup oil
3 garlic cloves, grated
1″ inch thumb size turmeric plant, grated
a big bunch of fresh parsley, chopped
Some lemon or lime slices to put on the prawns
salt and pepper to season
To make this: (preheat oven to 175’C):
Clean, and dry the prawns. Arrange neatly in a ovenproof dish and sprinkle with some salt and pepper (just a dash)*
In a pot, heat up the butter and oil. Add the turmeric and garlic and let it cook on low heat for a minute. Pour this over the prawns and transfer to oven. Bake it for 10-15 minutes or until the prawns turn pinkish red. Remove from oven and sprinkle with the parley (you can swap it for dried parsley in case you don’t have any fresh ones)
*if you plan to make this ahead of time, seal the prawns and refrigerate it. Sauce should be only when you are ready to cook it.
Serve it with white rice or home made bread because the juice makes a good dipping sauce for the bread to soak up.
For the health conscious people, you could make a salad out of it. Grab a big bowl of fresh salad leaves, pick as many prawns as you like and drizzle with just a tablespoon of the juice on your leaves. Sprinkle with salt and pepper, it is delicious!