• 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

    Serves: 4
    Cooking Time: 30 mins


    • 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!