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


Ingredients

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