TO DRINK (F&HE): Die Bartho from Hermanuspietersfontein is an unusual combination of sauvignon blanc, semillon and nouvelle. Its acidity and floral aromas match this dish beautifully.
Asian pinch salad
- 24 raw king prawns, deveined, cleaned and peeled
- a pinch of Chinese five-spice
- a thumb-sized piece of fresh ginger, peeled and finely chopped
- zest and juice of 1 lime
- sesame oil, to taste
- 50g fine rice noodles
- 1 fresh red chilli, seeded and finely sliced
- 45ml (3 tbsp) sesame seeds, lightly toasted
- a small bunch of fresh coriander, leaves picked
- 2 round lettuces, outer leaves removed and discarded, inner leaves reserved
In a bowl, mix the prawns with the five-spice, ginger, lime zest and a splash of sesame oil, then leave to marinate.
Meanwhile, cook the rice noodles following packet instructions. Drain and toss in a little sesame oil. Allow them to cool, then add the lime juice, chilli, sesame seeds and coriander leaves. Mix well.
Heat a frying pan or wok until really hot and stir-fry the marinated prawns for 2 or 3 minutes until cooked. Set aside.
To assemble, take a nice, cupped lettuce leaf and pile on a little of the noodle salad. Top with a couple of cooked prawns. Repeat until you have 12 little lettuce cups. To eat, pinch each cup together with your fingers and enjoy!