November 20, 2019|In News, Recipes & Wine Matches

Recipe: Barbecued Prawns with Chili, Lime & Coriander

Serves 4
Prep time: 15 mins
Cooking time: 10 mins

Ingredients:

1 kg of raw tiger prawns, heads removed, but unpeeled
1 large garlic clove
1 small bunch of coriander, roughly chopped
1 red chili, deseeded and chopped
Juice of 1 lime, plus wedges to serve
1 Tbsp olive oil

Method:

  1. Put the garlic, lime juice, coriander and red chili in a food processor and pulse until chopped but not sludgy.
  2. Coat the prawns and set aside in the fridge for 30 mins.
  3. Fire up the barbecue. When the coals have just turned white, cook the prawns for 3 – 4 minutes each side until they turn pink. Lift them off the barbecue and onto a platter.
  4. Add some extra marinade on top with fresh coriander and lime wedges to serve.
  5. Enjoy!

Our recommended wine matches:

Bottleshot

2016 Château Marsyas B-Qā de Marsyas Blanc – Bekaa Valley, Lebanon
Exotic white fruits lift from the nose. Fresh with an excellent acidity. Long and mineral finish.

2018 Bohemian ‘The Poet’ Pinot Gris –  Hawke’s Bay, NZ
A dry character, ‘The Poet’ does not exhibit sweet notes, but instead offers a firm, tight and linear palatable tale, with textured fruity notes of red apple and honeycomb taking the centre-stage. Hold the applause.
NZ International Wine Show 2019 (Silver Medal)

2019 Bohemian ‘The Dancer’ Rosé –  Hawke’s Bay, NZ
“Luminescent pale pink colour. A blend of syrah, cabernet franc and viognier. Crisp, dry and delicately flavoursome rosé with raspberry, cherry and subtle crushed herb flavours. A good food wine with attractive and refreshing acidity.”
Bob Campbell (90 points)