BBQ Prawns & Green Papaya Salad
Riesling. Easily one of our favourite white grapes, and yet still sadly avoided by so many of you. If you’re even just a little bit fond of Thai, Vietnamese, Malaysian or Chinese food, and you’re not a big fan of Riesling, then you’re definitely missing out!
Based on a dish we’ve eaten many times in Thailand, and with cornerstones of sweet, sour, salty and spicy, these chargrilled prawns with spicy green papaya salad are brilliant partners to Bryan Martin’s epic 2016 Ravensworth Riesling. Enjoy!
INGREDIENTS
– Serves 2 –
1 green papaya (or green mango)
1 handful of green beans, trimmed
6 cherry tomatoes, halved
2 bird’s eye chillies (or less if you don’t love chilli as much as me!), finely sliced
¼ cup roasted peanuts
1 handful of coriander leaves
6 large tiger prawns
lime wedges, to serve
Dressing
50 ml lime juice
50 ml fish sauce
1 tbsp. brown sugar (or caster sugar)
1 garlic clove, crushed
1 bird’s eye chilli, finely sliced
METHOD
Pour yourself a glass of 2016 Ravensworth Riesling.
Heat the barbecue or grill to high. If using charcoal, be sure to light it at least 40 minutes before you plan to start cooking – you ideally want a thin layer of white ash on the coals.
Meanwhile, peel the papaya, and either shred with a julienne peeler, or peel strips and then finely slice – you’ll only need about a third of the papaya for this dish.
Add the julienned papaya to a bowl with the beans, tomato, chilli, peanuts and coriander.
To make the dressing, combine all the ingredients in a glass or small bowl.
Sandwich the prawns in a wire grill basket/rack and place directly over the coals (or place on the barbecue grill). Turn the prawns frequently until they turn pink and take on some char, about 2–3 minutes each side.
While the prawns cook, add the dressing to the salad and combine well with your hands.
Arrange the salad on plates, top with the prawns and finish with lime wedges.
