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Red Pepper & Mango Tiger Prawns with Smoky Capsicum Ketchup

Eugene Sokolovski
30 October 2015

Ingredients

Ingredients

Smoky Capsicum Ketchup:
  • 3 large red capsicums, diced & seeds removed
  • 2 shallots, diced
  • 5 garlic cloves, crushed
  • 1 tsp salt
  • 3 tbsp sugar
  • 50ml white wine vinegar
  • 1 tbsp mild smoked paprika
  • 1/2 tsp hot smoked paprika
  • 5 tbsp olive oil

Ingredients

Prawns:
  • 12 peeled Tiger Prawns
  • 1 chilli pepper, sliced with seeds removed
  • 2 large bell peppers, roasted, peeled & seeds removed
  • 1 mango, peeled & sliced
  • 2 tbsp chopped coriander
  • olive oil, for frying
  • sea salt, for seasoning

Instructions

Instructions

Smoky Capsicum Ketchup

  1. Heat oil in a frying pan, then add shallots and garlic. Cover and cook for 5 minutes on a low heat until soft but still light in colour.
  2. Add remaining ingredients and bring to the boil, stirring constantly. Cover and simmer for 15-20 minutes.
  3. Crush and sieve the ketchup into a jar. Store refrigerated.

Instructions

Prawns

  1. Heat oil in a large frying pan, then sauté Tiger Prawns over a low heat with all ingredients except the coriander.
  2. Cook for 2 minutes, then sprinkle over the coriander.
  3. Serve with Smoky Capsicum Ketchup.

pair this recipe with...

Single Vineyard Awatere Valley Sauvignon Blanc 2015

pair this recipe with...

Single Vineyard Awatere Valley Sauvignon Blanc 2015

Deliciously tangy, this dish intensifies Sauvignon Blanc crisp & powerful tropical aromatics. Vibrantly flavoured & in perfect harmony.

From the Winemakers:

“This is a truly unique wine – so powerful. It’s that intensity on the nose and palate with vivid green, tropical flavours from the Awatere… Very easy to drink!”

~ Chris Darling

Technically Speaking

Release Volume 400 9le

Alcohol 14.0% vol 

pH 3.23 g/l

T/A 7.9

Residual Sugar 2.8 g/l

Bottling Date 24th July 2015

RRP$ 35.99

Read More Read Less

Single Vineyard Awatere Valley Sauvignon Blanc 2015

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