You know passionfruit, turmeric and eggs are not normally ingredients who play together, however turmeric and passionfruit are kinda yellow so I reckoned they’d blend up well with a few egg yolks and make a cracker of an accompaniment to a handful of local grilled prawns.
Passionfruit, an obvious aphrodisiac, also has powerful healing properties including antioxidant and anti-fungal activity and has been used by Amazonian tribes for centuries for its sedating powers and pain relief.
Like its little sister ginger, turmeric is a tuberous rhizome – a root plant with fleshy extended stems that run just under the ground and produce shoots and roots for new plants. A handsome plant that can grown up to five or six feet with a large yellow and white flower spike surrounded by long leaves
Prawns with passionfruit aioli
Ingredients
Aioli
3 egg yolks
250mls macadamia oil
3 cloves garlic, roasted
1 large lemon, juice and zest
1 teaspoon turmeric finely grated
1/2 teaspoon sea salt
1/2 teaspoon white pepper
2 passionfruit, pulp only
Prawns
12 large extra fresh, large green prawns, unpeeled
2 tablespoons balsamic glaze (avail in fancy food stores)
1 teaspoon macadamia oil
Wedges of fresh lemon or lime
Instructions
Aioli
- Whisk egg yolks with lemon juice and zest
- Add turmeric, salt and pepper then passionfruit
- Gradually drizzle in macadamia oil and continue to whisk
- Briskly until aioli starts to thicken
- Refrigerate until required
Prawns
- Marinate prawns for about 20 minutes in balsamic
- Heat oil in a skillet or fire up the BBQ
- Add prawns and grill over moderate to high heat until the prawns are orange and tender
- Serve warm with a finger bowl, a wedge of lemon or lime and plenty of aioli