The earthy and fragrant nature of the cumin prawns means that a supple light red like our featured Gamay from Aylesbury Estate is a mouth-watering match.
24 extra large green king prawns
100g unsalted butter
2 teaspoons cumin seeds
4 cloves garlic, finely chopped
½ teaspoon turmeric
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon lemon zest
Crusty bread to serve (optional)
¼ cup (60ml) rice vinegar
1 tablespoon honey
1 tablespoon (20ml) tamari or soy sauce
1 tablespoon (20ml) toasted sesame oil
1 tablespoon peeled, finely grated ginger
1 clove garlic, finely chopped
Salt and freshly ground black pepper, to taste
2 cups (160g) finely shredded red cabbage
2 cups (160g) finely shredded green cabbage
1 cup (approx. 2 medium/240g) carrots, grated
100g snow peas, thinly sliced lengthways
4 medium green onions (shallots), thinly sliced
¼ cup chopped fresh basil leaves, plus more for garnish
2 tablespoons black sesame seeds
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. For the dressing: shake together in a screwtop jar to combine.
2. For the slaw: Combine all ingredients and half the seeds in a bowl with the dressing. Season to taste. Cover and leave for flavours to infuse. Garnish with extra basil and remaining seeds.
3. For the butter: melt butter in a small saucepan. Lightly crush the cumin seeds in a mortar and pestle and add to the pan with the garlic and turmeric. Cook until aromatic, then stir through parsley and lemon zest.
4. For the prawns: pre-heat the BBQ to medium; split prawns along their backs, open up to flatten and devein. Leave head on or off, as preferred. Cook prawns flesh-side down for 30 seconds only, then put shell side down, spoon over the butter and cook until opaque, approximate 1–2 minutes more. Cooking time depends on the size of the prawns. Serve immediately with slaw and crusty bread, if desired.
Gamay or Pinot Noir