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Grilled spicy prawns with baby cucumber, herbs and caper leaves salad

A great match with Coates The Semillon Sauvignon Blanc 2013

~ Serves 4 ~

12 large green prawns – peel and de-poo, leave the head and tail on
½ tspn tumeric
Pinch saffron
½ tspn paprika
1 garlic clove
¼ cup olive oil

Grind all ingredients but the prawns together to form a runny paste. Gently rub all over prawns and place into a container and refrigerate overnight (or marinate 2hrs minimum).

When you are ready to serve either use a BBQ or frying pan on medium high, there is enough oil on prawns so no need to use more for cooking. When hot, quickly sear prawns on each side for 1-2 minutes (depending on size). Set aside for a couple of minutes so you can assemble your salad

1 punnet baby cucumbers (or use the continental variety)
2-3 sprigs caper leaves (or use baby capers drained and squeezed well)
½ a lettuce, whatever variety is your favourite, washed well
Few sprigs basil
Fresh lemon juice, good quality olive oil
Salt and pepper to taste
Slice cucumbers into rounds on an angle. Pick leaves off basil and caper sprigs.
Toss all ingredients except prawns in a bowl with a small amount of fresh lemon juice and olive oil, season to taste and place in a large bowl or on a platter. Poke in cooked prawns and serve immediately.