Combinations 13: A Wine For Garlic Buttered Prawns Add/Read Comments
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A Wine for Garlic Prawns
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Snooth Wine Search:
A test both of wine-to-food matching and a recipe from a new recipe book. The Global Grub cookbook
has 9 recipes aimed at the novice. Also good, I surmise, for a quick and easy mid-week dish.
As can be read in the Foodie List review the cook book makes it easy to both purchase the ingredients (a shopping list of requirements is supplied) as well as giving minute by minute instructions on cooking each dish. The shopping list suggests a wine or some other drink for each dish; for this recipe 'Sizzling Garlic-Buttered Prawns' they mention a Viognier. I wonder...
Garlic-Buttered Prawns hardly requires a recipe being basically uncooked tiger prawns tossed in a little butter with a little flavouring...
Sizzling Garlic-Buttered Prawns
Heat a 'large slurp' of olive oil in a frying pan or wok over a medium heat. Add about 1/4 block of butter. Add tiger prawns to the pan. Keep them moving.
Add a teaspoon of Thai fish sauce and some black pepper. Add 2 large chopped garlic cloves and the juice of 1/2 a lemon. Add 3/4 packet of fresh coriander, chopped. When prawns cooked serve over a fresh salad, topped with the remaining coriander and some crusty bread. I might serve with noodles, 'cause I like noodles.
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Comments
My mouth's watering at the mere mention of this (even at 9 in the morning!) I'm going to try this recipe this evening with Jewel Viognier 2005 from California
http://www.jewelwines.com/products/product.aspx?productid=3
... and noodles, and will let you know how I get on
Written by: Francesca Law | on June 7, 2007 8:58 AM
Stunning recipe and definitely one we’ll aim to repeat! We added a little thai chilli sauce just at the end to give the dish a bit of zip, served with crisp salad and followed by a homemade raspberry and redcurrant sorbet … perfect for a chilled-out supper in the garden;
The Jewel Viognier complemented the buttery prawns and coriander flavours really well. Peach and jasmine notes with citrusy hints to add balance and real thirst-quenching appeal.
For next time, we might see how a Marlborough Sauvignon Blanc might compare, or perhaps hubby’s favourite: a crisp and zesty Torrontes from Cafayate …
Written by: Francesca Law | on June 7, 2007 9:28 PM
Thanks for the details Francesca; I'm tempted now not to go for a Viognier, but if the match was as good as you say...
I was going to cook it tonight but forgot to buy some coriander!
Written by: Andrew | on June 8, 2007 9:33 PM