OnTap Magazine

SUBSTITUTION TIP If you can’t find bai makrut, you could substitute with lime leaves or lemon zest CATHY’S SUGGESTEDWINE PAIRING A little bit of chilli bite means that you would need a fruity, possibly off-dry wine here. Personally, I’d choose a Chenin Blanc – because everything’s better with Chenin. A nice, fresh unwooded version such as Leopard’s Leap would work well here but you could also look for an off- dry Riesling – the Paul Cluver Ferricrete Riesling from Woollies would do an excellent job with this dish. LUCY’S SUGGESTED BEER PAIRING For me, this dish just screams “serve me with a witbier!” Delicate enough to compliment the prawns, but with the complexity to stand up to the spice, the Belgian witbier is a wonderful tool to have in your pairing cupboard. Or fridge. The coriander and citrus in the beer will pick out the spice and lime leaves in the dish, while the witbier’s lively carbonation works well to cleanse the palate of all this decadent creamy richness. Try White Anvil from Anvil Ale House or Darling Brew’s Bone Crusher. (Serves 6) FOR THE SALAD 3 ripe avocados 3 baby gem lettuces hearts black and white sesame seeds FOR THE DRESSING: 10g fresh ginger, finely grated 1 clove garlic, finely chopped 2 bai makrut leaves, finely chopped 1 red chilli, finely chopped 1 egg yolk 60ml avocado oil 30ml olive oil 30ml lemon juice 20ml mirin 5ml fish sauce salt to taste grated zest of ½ a lemon FOR THE PRAWNS 12 cleaned, shelled prawns, tail on 30g panko bread crumbs 20g desiccated coconut 1 egg white 20g cornflour TO MAKE THE DRESSING In a pestle and mortar, grind the ginger, garlic, bai makrut leaves and chilli to form a paste. Add the egg yolk and stir in gently. Start adding the avocado oil in very small amounts and keep stirring to create an emulsion. Do this until you have used all the avocado oil and repeat the process with the olive oil. Stir in the lemon juice, then the mirin, then the fish sauce. Add the lemon zest. Add salt to taste. FOR THE PRAWNS In a bowl, mix the panko breadcrumbs and coconut. Lightly beat the egg white with a fork. Beat in the cornflour. Dip each prawn into the egg white mix and then into the crumb mix. Deep fry the coated prawns until golden. Place on a plate lined with paper kitchen towel to drain. TO ASSEMBLE Cut the avocados in half and slice. Cut the lettuces in half. Pour a layer of dressing onto your individual serving plates. Place a sliced avocado half on top of the dressing on each plate. Sprinkle the avocado with sesame seeds. Place half a gem lettuce heart onto each plate. Place two prawns on each plate on top of the avocado. Serve with the wine and beer of your choosing and pick the winning pairing! STARTER ASIAN PRAWN SALAD ontapmag.co.za | Winter 2020 | 23