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Thai prawns with ginger and spring onion

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.

Thai prawns with ginger and spring onion


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)

100g beansprouts

Black pepper

1 x tbsp soy sauce


  1. Using a small food processor or pestle and mortar, combine coriander stalks, chillies, garlic and caster sugar.
  2. Mix with fish sauce and lime juice, then pour over prawns and leave to marinate.
  3. Heat half the oil in a wok, add ginger and spring onions and fry for one minute.
  4. Add red pepper and fry until it starts to soften, then add water chestnuts and beansprouts.
  5. Add soy sauce, a generous grind of pepper then remove to a serving dish.
  6. Heat the remaining half of the oil in the wok, add the prawns and toss for a couple of minutes until just pink.
  7. Add in the marinade, stir until coated, then tip over the veg.
  8. Sprinkle with chopped coriander leaves and another squeeze of lime juice.
  9. 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. 

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