Whites|Reds|Methode Champenoise|Fortified Wines|Complimentary Recipes

Chardonnay

Ingredients:

• 12 velveted prawns
• 2 tablespoons olive oil
• 1 sml red onion finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon cumin seeds, lightly crushed
• pinch of cayenne pepper
• pinch of sugar
• freshly ground black pepper
• juice of 1 lemon
• 2 tablespoons finely chopped parsley

Saute prawns in half the oil in a frying pan for 1 minute each side, remove and keep warm in a low oven. Add remaining oil and saute onion and garlic until onion is softened. Add half the cumin, cayenne and sugar and generously grind over black pepper, then stir. Return prawns to pan and shake to mix well. Cook for 2 minutes, then add lemon juice, parsley and remaining cumin and serve at once with steamed jasmine rice and a fresh salad .