Tried + Tested: Thai Style Prawns with Thelema 'Sutherland' Riesling 2014
Laura on 2 Jun 2015
If you're looking for a quick, easy and delicious dish for summer then this is the one to try. With temperatures due to reach 30 degrees this weekend, why not make the most of the heatwave and relax with a refreshing glass of wine and a 'throw it all together' dish that works as well on the BBQ as it does in a pan!
“The zesty, limeyness of this refreshing Riesling (Thelema 'Sutherland' Riesling, 2014) is a brilliant match to Thai style prawns. The saltiness you get from the splash of soy and fish sauce is complimented by the subtle sweetness in the wine” - Olivia
Ingredients (Serves 4)
4 lemongrass stems, bruised
For the marinade
1 large red chilli, seeded and finely chopped
1 tbsp olive oil
2 fat garlic cloves, crushed
2 tsp grated ginger
1 tsp ground cumin
Method
Mix the marinade ingredients and add to the prawns. Leave for 5 mins.
To cook on a BBQ: thread the prawns on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque. Discard the lemongrass before eating.
To griddle: Once the prawns have sat in the marinade, through all ingredients in the pan and cook on a medium heat for 3 minutes.
Serve with sticky rice, pak choi + a sliced lime. Cook rice according to pack, steam pak choi for 3 mins.