Pairing of the Week: Prawns with Chilli, Ginger and Coriander

Pairing of the Week: Prawns with Chilli, Ginger and Coriander

Written by
Vintage Cellars
February 16, 2017
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Melbourne Chef Adam D’Sylva shares his recipe for Prawns with Chilli, Ginger and Coriander and we recommend the perfect Champagne to match.

This simple seafood dish has just the right amount of tang and spice, minus a long ingredient list or lengthy preparation time.

Recipe: Prawns with Chilli, Ginger and Coriander

You'll need: 

1 dozen king prawns (butterflied)

2 lemons, juiced

2 long red chillies

2 garlic cloves

1 knob ginger, finely grated

Coriander leaves, chopped

Olive oil

Salt and pepper to taste

This recipe serves 4.

Method:  

Step 1. To prepare the marinade, finely chop the garlic and chillies and add to a bowl. Add the lemon juice and olive oil and mix well. Spoon over the prawns evenly.

Step 2. Place the prawns, shell down, on a hot barbecue until almost cooked through. Turn the prawns and barbecue for a further 2 minutes.

Step 3. Serve with fresh limes.

Adam D’Sylva, Head Chef says "a nice dry Champagne contrasts perfectly with seafood dishes that have a bit of a kick". If you’re trying this delicious dish at home this week we recommend pairing it with a glass of Taittinger Brut Reserve NV Champagne or Moutard Rose Champagne.