Recipe: Thai style prawns (match with New Zealand Gewurztraminer)
It's summer, so some zingy freshness and exotic heat is in order.
This Thai prawn dish is a stunning complement to Bladen Marlborough Gewurztraminer – a masterpiece of a wine that matches so well with Asian flavours it's scary.
INGREDIENTS (Serves 4)
200g peeled raw tiger prawns (or king prawns will do)
3 x garlic cloves (finely sliced or crushed)
A few chopped chillies (2-5 dependent on taste)
1 x bunch of coriander, leaves and stalks separated
1 x tbsp caster sugar
3 x tbsp fish sauce
Juice of 1 lime
2 tbsp groundnut oil (peanut or sunflower can be used)
Small piece of ginger (grated or shredded)
8 x spring onions (finely sliced)
1 x red pepper (thinly sliced)
85g water chestnuts (sliced)
1 x tbsp soy sauce
- Using a small food processor or pestle and mortar, combine coriander stalks, chillies, garlic and caster sugar.
- Mix with fish sauce and lime juice, then pour over prawns and leave to marinate.
- Heat half the oil in a wok, add ginger and spring onions and fry for one minute.
- Add red pepper and fry until it starts to soften, then add water chestnuts and beansprouts.
- Add soy sauce, a generous grind of pepper then remove to a serving dish.
- Heat the remaining half of the oil in the wok, add the prawns and toss for a couple of minutes until just pink.
- Add in the marinade, stir until coated, then tip over the veg.
- Sprinkle with chopped coriander leaves and another squeeze of lime juice.
- Enjoy with rice noodles or jasmine rice.
Enjoy with an aromatic bottle or two of Bladen Marlborough Gewurztraminer and you'll have no problem ignoring the underwhelming British summertime.