zoom Turmeric Prawns
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    Turmeric prawns

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    Turmeric prawns

    A typical southern Thai method of cooking prawns, with a great combination of crunchy, spicy and earthy flavours.

    • Preparation time: 35 minutes, plus marinating
    • Cooking time: 5 minutes
    • Total time: 40 minutes, plus marinating

    Serves: 4


    • 16 large raw prawns, peeled and deveined
    • 6 lemongrass stalks
    • approx 100ml vegetable oil, for shallow frying

    Spice Paste
    • 4 garlic cloves, roughly chopped
    • ¾ tsp ground turmeric
    • ½ tbsp coarse sea salt
    • 10 turns of a pepper mill
    • 2 pinches caster sugar

    Dipping Sauce
    • 2 garlic cloves, roughly chopped
    • 1 large red chilli, roughly chopped
    • handful coriander stalks, roughly chopped
    • 1 tsp finely grated ginger
    • 40ml soy sauce
    • 3-4 tsp caster sugar
    • 1 tbsp lime juice


    1. Blend all of the paste ingredients together in a small blender, food processor or pestle and mortar to a smooth consistency. Marinate the prawns in the paste and chill for at least 30 minutes (or ideally overnight).

    2. Meanwhile, cut each lemongrass stalk diagonally into 3 pieces, with an angled end to each piece. Skewer each prawn with a piece of the lemongrass, making sure both ends are pierced. If you’re struggling to push the lemongrass through, make a small incision in the prawn with a knife first.

    3. For the dipping sauce, use a pestle and mortar to crush the garlic, chilli, coriander and ginger together to a fine consistency. Scoop into a serving dish and mix in the soy, sugar, lime juice and 2 tsp water.

    4. To cook, heat the oil in a pan until very hot. Add the skewered prawns in batches of 5-6 (so as to not overcrowd the pan), making sure the oil covers the prawns, and fry for about 1-2 minutes on high heat, until cooked through. Serve the prawns with the dipping sauce, allowing guests to slide them off the skewers to eat.

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