Chilli-Garlic Prawn Skewers on Lemon Herb Rice
A dish designed to pair beautifully with a crisp Verdelho
This dish highlights bright citrus, gentle heat, and fresh herbs, which complement the aromatic acidity typically found in Verdelho wines. It is suitable for a refined plated presentation while remaining straightforward to prepare.
Ingredients (Serves 2–3)
- – Prawns
- – 400 g large prawns, peeled and deveined
- – 2 cloves garlic, finely minced
- – 1 tbsp olive oil
- – 1 tsp smoked paprika
- – ½ tsp chilli flakes (adjust to taste)
- – 1 tsp honey
- – 1 tsp lemon zest
- – 1 tbsp lemon juice
- – Salt and freshly cracked black pepper
- – Wooden or metal skewers
Lemon Herb Rice
- – 1 cup jasmine rice
- – 2 cups water or light chicken stock
- – 1 tbsp butter or olive oil
- – 1 tbsp fresh parsley, finely chopped
- – 1 tsp lemon zest
- – Salt to taste
Garnish
- – Lemon wedges
- – Fresh parsley or coriander
- – Extra chilli flakes (optional)
- – Olive oil drizzle
Method
1. Prepare the Rice
- – Rinse the jasmine rice under cold water until the water runs mostly clear.
- – In a saucepan, combine rice and water/stock with a pinch of salt.
- – Bring to a boil, then reduce to a low simmer and cover.
- – Cook for 12 minutes, then remove from heat and rest for 5 minutes.
- – Fluff with a fork and stir through butter, lemon zest, and chopped herbs.
2. Marinate the Prawns
- – In a bowl combine
- – olive oil
- – garlic
- – smoked paprika
- – chilli flakes
- – honey
- – lemon zest
- – lemon juice
- – salt and pepper
- – Add prawns and toss gently until coated.
- – Allow to marinate 10–15 minutes.
3. Assemble and Cook
- – Thread prawns onto skewers.
- – Heat a frying pan or grill pan over medium–high heat.
- – Cook skewers for 2–3 minutes per side until the prawns turn pink and lightly caramelised.
4. Plate (Restaurant Style)
- – Spoon a mound of lemon herb rice in the centre of a white plate.
- – Arrange the prawn skewers across the rice.
- – Scatter chopped herbs and chilli flakes.
- – Place two lemon wedges on the side.
- – Finish with a light drizzle of olive oil.
Wine Pairing
Sobels Wines Shepherd Verdelho
The wine’s tropical fruit notes and crisp acidity complement:
- – the citrus in the rice
- – the mild heat from chilli
- – the sweetness of the prawns
- – Serve the wine well chilled (8-10°C).
