Catering for a Party

BBQ Ginger Prawns on lemongrass skewers with a Thai dipping sauce

Match with White Wine

Food and Wine Matching -BBQ Ginger Prawns on lemongrass skewers with a Thai dipping sauce

Serves

Serves 4

Ingredients

  • 20 tiger prawns peeled and cleaned
  • 10 sticks of lemon grass
  • 2 tbsp crushed ginger
  • Light soy for dipping
  • 1 finely sliced chilli
  • 1 torn kaffir lime leaf
  • 1 tsp fish sauce
  • 1 tbsp palm sugar

Method

  1. Rub the ginger over the prawns and refrigerate for 20 minutes.
  2. Make the dipping sauce by adding the chilli, sugar, fish sauce and kaffir lime to the soy. Stand.
  3. Cut the lemon grass in half and trim the outside layers.
  4. Pierce the prawn with the lemongrass and thread the flesh along the length.
  5. Heat the bbq plate and brush with a little oil, grill the prawns, they will only need a minute each side. Serve with the dipping sauce.

Wine match

Petaluma Riesling

Petaluma Riesling

Clare Valley, South Australia

JPetaluma Riesling is one of Australia's finest examples of this noble variety. Pale straw in colour the palate exhibits lemon and grapefuit flavours matched by some fresh and racy acidity.

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Pizzini Pinot Grigio

Pizzini Pinot Grigio

King Valley, Victoria

Another outstanding Pinot Grigio from Pizzini. Aromas of ripe pear lead the way in the bouquet and the palate is fresh with crisp, zippy acidity very true to the grigio style. Enjoy it with seafood.

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