King prawns recipe by Pierre Wahl paired with Rijk's Chenin Blanc Reserve wine which compliments the chilli and lemon flavours.
Ingredients
2 kg uncooked prawns, unpeeled and deveined
90 g butter
180 ml olive oil
a handful of fresh coriander, roughly shredded, for garnishing
Marinade
600 ml Rijk's Chenin Blanc
120 ml freshly squeezed lemon juice
a handful of fresh coriander, chopped
a pinch of salt
freshly cracked black pepper
6 cloves garlic, finely chopped
5-6 fresh red chillies, de-seeded and chopped
Recipe
Serves 4
Place the prawns in a shallow dish. Combine all marinade ingredients and pour over the prawns, turning several times until well coated. Marinate in the fridge for at least 2 hours.
Melt the butter in a large frying pan and add the olive oil. Remove the prawns from the marinade and place them in the heated butter and oil mixture.
Cook the prawns over moderate heat for 8-10 minutes, stirring frequently for even cooking, until the prawns are pink.
While the prawns are cooking, pour the remaining marinade in a separate small, deep saucepan and boil rapidly until thickened slightly and reduced by about three-quarters.
Place the cooked prawns on a large, flat serving dish and pour over the reduced marinade. Sprinkle with shredded coriander and serve with lemon wedges.
Wine Pairing
Rijk's Chenin Blanc Reserve
Wine Note
This style of Chenin, with its leesy character and apricot and dried peach flavours, is just such a good food wine. And the slight sweetness softens the bite of the chilli and lemon.