Dry curry grilled prawns with spiced rice salad and fresh peach salsa

When asked to pair Ernst Gouws & Co’s Chardonnay I could not think of a better pairing than this recipe. The subtle spiciness of the prawns’ pairs well with the creamy and textured Chardonnay. The fresh peach salsa picks up the citrus aromas and makes for a delicious meal.

For the prawns


10 x tiger prawns, cleaned, heads on (16-20 size)

Spice paste

1 thump size piece ginger, peeled and sliced

2 cloves garlic

1 x 5cm piece of lemon grass, white only, chopped

1tsp tamarind paste

50g fresh coriander

1tsp ground cumin

1tsp ground coriander

1tbs ground turmeric

Small pinch cinnamon powder

2tbs coconut cream

2tbs canola oil


Combine all the ingredients for the spice paste in a food processor and blend until a smooth paste

Add more coconut cream if needed to blend smooth

Now season the prawns with salt and pepper and cover with the spice paste

Refrigerate until use, marinated for at least 1 hour

For the rice salad


2 cups cooked basmati rice

1 x red onion, cleaned and sliced

1 cup rosa tomatoes

2 x cloves garlic, cleaned and chopped

125ml canola oil

50ml white wine vinegar

1tbs honey

½tsp toasted cumin seeds, lightly crushed

½tsp toasted coriander seeds, lightly crushed

60g plain feta cheese, crumbled

20g mint

20g coriander

20g parsley


In a saucepan or pot add the oil, garlic and rosa tomatoes

Heat the oil slowly until the tomatoes starts to fry and break open

Turn the heat off and add the onions, cumin and coriander seeds, honey and lastly the vinegar

Stir for a few seconds to cook off the vinegar

In a mixing bowl combine the rice, feta cheese, and herbs and mix well

Now add the cooked tomatoes and onions to the rice and mix well

Set aside until use

Serve at room temperature

For the salsa


2 x fresh peaches, pitted and cut into small cubes

¼cup peeled and diced cucumber

1 x mild red chilli, seeded and finely chopped

1tbs white sugar

2tbs lime juice

2tbs chopped fresh coriander

2tbs chopped fresh mint

1tbs chopped fresh basil

Pinch of sea salt


Mix all ingredients for the salsa, season with sea salt and refrigerate until use

To finish the prawns

Remove the prawns from the marinate

Try to keep as much paste a possible on the prawns

In a saucepan add some olive oil and heat until warm

Carefully add the prawns to the hot oil, make sure to space them so that they can cook evenly

Cook for 1 minute each side, now add some of the marinade, about and 1tbs per prawn, cover with lid and cook for 3 mins until done

Serve over rice salad with fresh salsa on the side

Contact Ernst Gouws & Co:

Shop: www.ernstgouws.co.za

Tel: +27 (0)21 865 2895

Email: sales@ernstgouws.co.za


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