Prawns with turmeric 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. See also Turmeric Tea

3 egg yolks
250mls macadamia oil
3 cloves garlic, roasted
1 large lemon, juice and zest
1 teaspoon turmeric finely grated
½ teaspoon sea salt
½ 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 oil
Wedges of fresh lemon or lime


  • 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


  • 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

Disclaimer: So this pic is not of my Tweed Heads prawns! Sorry, I cannot find it so have popped in a placeholder of the amazing prawns I had when I visited Zanzibar to work on a resort menu!

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