Our 2024 Wild Bunch Riesling is the perfect companion for these skewered prawns and Vietnamese inspired salad! The vibrant acidity of the Riesling cuts through the richness of the prawns and highlights the tangy complexity of the nam jim dressing, creating a harmonious pairing that dances with every bite and sip!
Serves: 2-3 as an entrée
Prep Time: 20 minutes
Cooking Time: 10 minutes
Pair with: Wild Bunch Riesling
INGREDIENTS Prawns and Salad
6 x large green prawns skewered, heads removed but tails left on
2 x tablespoons of garlic oil
1 x kohlrabi, peeled & shredded
½ x red onion, thinly sliced
½ cup each of mint, coriander and Thai basil, roughly torn
½ cup each of crushed roasted peanuts and crispy shallots Â
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Nam Jim Dressing
 8 x green chilies, finely sliced
2 x cloves garlic, crushed or finely chopped
100g ginger, finely chopped
300g castor sugar
150ml fish sauce
Juice of 6 limes
METHOD
Prepare salad ingredients as detailed above. Keep these components separate until you are ready to plate.
Make the nam jim dressing by dissolving the sugar in the fish sauce, add then adding the rest of the ingredients.
Prepare the prawns by brushing them with the garlic oil and then barbecue until they are just cooked.
While barbecuing the prawns, combine the salad ingredients (reserving the peanuts and crispy shallots) and dress with a few tablespoons of nam jim dressing.
Plate the prawns and place the salad on top of the prawns with a little extra sauce.
Top with roasted peanuts and crispy shallots, and serve.
Cheers to a dish that's as bold and bright as it is delicious!
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