What you'll need:
- 6 small preserved lemons
- 7cm piece of root ginger, peeled and grated
- 1 tbsp grated turmeric
- 2 tbsp olive oil
- 1 garlic clove, peeled
- Black pepper
- 5 tbsp clear honey
- 4 big prawns (about 100g each, if possible)
Time: 10 minutes
Combine all of the ingredients (except the prawns) in a blender to create a puree.
Peel the prawns, but leave the tail whole. Tip the puree into a bowl, and coat the prawns. Leave to marinate for at least 20 minutes.
Heat a large griddle pan, or use your barbecue. Cook the prawns for a minute or two each side, basting constantly with your marinade. Serve immediately, and enjoy!
This recipe will go brilliantly with the Moondarra Cuvee Maree NV. These two should be a winning combo!
There you have it -- a special recipe for Lemon and Ginger Prawns!
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