Grilled Prawns and Thai Dipping Sauce Paired with Kunjani Rosé

Summer is the ideal season to spend plenty of time in the outdoors, and South Africans enjoy doing so, particularly when they get to chance to ‘braai’ something on an open fire.

Why not exchange the lamb, beef and chicken for fresh seafood this summer? Grilled prawns are light, easy and quick to braai, and make the ideal food partner to a bottle of chilled Kunjani rosé. Serve it with a green salad with fresh and seasonal pomegranates to create the ideal summer feast.

 Grilled Prawns and Thai Dipping Sauce Paired with Kunjani Rosé

Ingredients

  • 12 raw king prawns
  • 1 tbsp sea salt
  • 2 limes, cut into wedges

For the Dipping Sauce

  • 2 tbsp fish sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sweet chili sauce
  • 1 tbsp freshly grated root ginger
  • 1 tbsp caster sugar

Instructions

  1. Grill the prawns on the barbecue for 5 minutes, turning once, until charred and completely pink.
  2. Mix all the dipping sauce ingredients.
  3. Scatter the sea salt and lime wedges over the grilled prawns and serve with the dipping sauce.