Prawns with passionfruit aioli



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



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Prawns with passionfruit aioli

  • Author: Samantha Gowing


Units Scale

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

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



  1. Whisk egg yolks with lemon juice and zest
  2. Add turmeric, salt and pepper then passionfruit
  3. Gradually drizzle in macadamia oil and continue to whisk
  4. Briskly until aioli starts to thicken
  5. Refrigerate until required


  1. Marinate prawns for about 20 minutes in balsamic
  2. Heat oil in a skillet or fire up the BBQ
  3. Add prawns and grill over moderate to high heat until the prawns are orange and tender
  4. Serve warm with a finger bowl, a wedge of lemon or lime and plenty of aioli

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