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:
- Put the garlic, lime juice, coriander and red chili in a food processor and pulse until chopped but not sludgy.
- Coat the prawns and set aside in the fridge for 30 mins.
- 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.
- Add some extra marinade on top with fresh coriander and lime wedges to serve.
- Enjoy!
Our recommended wine matches:
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)
