The combination of sun, fire, and burning charcoal should have you automatically reaching for Rose. The truth is that barbequed food – marinated, spiced and charred - can often prove tough going for most wines, yet the versatility of rose makes it a great all rounder. Those examples with a bit of sweetness are preferable, particularly as the dressing includes some pretty strong flavours, but don’t worry too much. There’s no shortage of good examples around, with producers to look out for including Wirra Wirra, Geoff Merill, Yering Station, Charles Melton and De Bortoli.
Remove the legs and antennas from the prawn, also remove the under belly soft shell using your fingers. Now very carefully use a sharp knife to cut the prawn in half, remove the intestines.
Place the prawn or lobster on a super hot pre heated BBQ shell side down for about 2-4 minutes or until the meat starts to turn a white colour rather than the transparent colour of uncooked meat. Once cooked remove from the heat and allow to rest.
Bring together the lemon grass, lime leaf and red shallot in a mortar and pestle and bruise a little. Add the limejuice and season with fish sauce, adjust the balance with sugar.
Arrange the cooked prawn halves on a plate and poor over the dressing ingredients from the mortar and pestle. Finally scatter the coriander leaves over the top and serve immediately.
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