Char Grilled Mozambiquan Prawns with Lime & Salt-Pepper
Bartho from Hermanuspietersfontein & Lizette of Lizette’s Kitchen recently met up for a food & wine pairing. After hours of planning and tasting they came up with this fantastic pairing!
Char Grilled Mozambiquan Prawns with Lime & Salt-Pepper
Seven easy steps with this easy drinking wine – Nr 7.
What you’ll need to make this dish:
1. 5 or 6 Mozambiquan Wild caught prawns per person, can also use Tiger or Vannamei, but wild caught have the best flavour!
2. 100 ml Canola Oil
3. 1 Tablespoon fine sea salt
4. 1 Tablespoon good quality, fresh, ground black pepper
5. 1 Lime per person. Cut into wedges
What you’ll need to do:
Step One:
Prepare the prawns by slicing a thin incision into the top part of the shell, hereby showing the flesh inside. Now with point of the knife, devein the prawn one by one. Leave most of the legs in tact as this adds to the character of the finished product.
Step Two:
Brush each prawn lightly with Canola Oil and then place onto a very hot fire. Coals must be very hot for a quick barbeque effect. Even better, flames!! No seasoning is required. The prawns are char grilled until they are almost burnt.
Step Three:
Whilst this is being done, prepare the ‘sauce’ component.
Step Four:
Into a small ramekin or bowl, place a tablespoon of salt and pepper into each side of the bowl, just touching, but not mixed yet. Also place a fair amount of lime wedges with the salt-pepper mix.
Step Five:
When the prawns are ready, place onto a plate or serving platter.
Step Six:
Guests can now make up their own dipping sauce – mix salt and pepper together and squeeze lime juice into this mix. Make a runny paste, careful not to make it too dry, as the mixture is then not balanced in flavour and too dry to use as a dip.
Step Seven:
Peeling the prawns and getting your hands dirty is half the fun!
Now dip each peeled prawn into the dipping sauce and savour the amazing, natural flavours.
Enjoy with a glass of Hermanuspietersfontein Nr 7 for the best effect.
There is no love sincerer than the love of food. – George Bernard Shaw