INGREDIENTS
4 large fresh chillies, sliced
2 large cloves garlic, sliced
1 Zespri SunGold Kiwifruit, peeled and cubed
1 tbsp lime juice
½ tsp salt
1 tsp sugar
1 torch ginger*, finely sliced
300g medium-size prawns (shelled weight)
½ tsp salt
1 tsp ground turmeric powder
3 tbsp oil
METHOD
- Combine chillies, garlic, Sungold kiwifruit, lime juice, salt and sugar in a small electric chopper. Whizz finely. Transfer into a bowl and stir in the sliced torch ginger, set aside.
- Meanwhile, sprinkle salt and turmeric on the prawns and rub in. Heat oil in a frying pan over medium-high heat and pan-fry until firm and cooked through – about 2 minutes per side. Take pan off the heat.
- Stir prawns into the chilli paste and serve as an accompaniment to rice or bread.
*Malaysia Torch ginger was used in this recipe. You can use common ginger as an alternative.
