Serves 2

1 tsp turmeric

1/2 tsp fish sauce

1 tbsp finely diced ginger

1 tbsp finely diced fresh mild red chilli

zest and juice of 1 lemon

1/4 cup extra virgin olive oil

6 prawns, shell and halved dill, mint, coriander, parsley, plus more dill to garnish

extra virgin olive oil, for drizzling

1/2 lemon, for garnish

Mix turmeric, fish sauce, garlic, chilli, lemon zest and olive oil together in a bowl. Using your hands, coat the prawns liberally in the turmeric mixture. 

Heat a dry frypan until it’s very hot, than add the coated prawns. This will only take 2 -3 minutes to cook. Keep stirring as you go. 

Make a bed of fresh herbs on a platter and scatter the cooked prawns on top.

Squeeze lemon juice over the whole platter, drizzle with extra virgin olive oil and garnish with more fresh dill and half a lemon.

Recipe from Anne Thorp, Kai Ora