Our third recipe in partnership with Big Green egg sees Chef Charlie Whitton griddle gochujang-glazed tiger prawns on the barbecue, served with a bright, crunchy Thai-style salad.
Tiger prawns griddled on the Big Green Egg. It truly doesn't get much better than that. Served with a zingy Thai-style salad, it's a match made in heaven for our Chapel Down Kit’s Coty Blanc de Blancs, as Josh Donaghay-Spire explained:
“Seafood and Blanc de Blancs always go together well, but in this case they go particularly well. Chapel Down Kit’s Coty Blanc de Blancs is light and delicate, but also has real complexity and richness, with an umami character that will be picked up by the gochujang glaze. It’s an absolute joy.”
Here's how you can make yours at home:
Ingredients
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FOR THE PRAWNS
- 6 tiger prawns
- 1 clove of garlic, crushed or grated
- 20g ginger root, grated
- 4 sprigs of thyme, leaves picked
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FOR THE GLAZE
- 2 tbsp gochujang paste
- 150ml mirin
- 75g orange juice
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FOR THE DRESSING
- 50ml soy sauce
- 50ml rice wine vinegar
- 20g coriander, leaves picked and chopped
- 1 clove of garlic, grated
- 20g fresh ginger, grated
- 50ml sesame oil
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FOR THE SALAD
- 1 Chinese cabbage
- 1 carrot
- 50g beansprout
- 1 banana shallot
Method:
Marinade the prawn with garlic, thyme, ginger and skewer ready for the coals.
Combine the gochujang, mirin, orange juice and mix until smooth.
For the dressing blend together the soy sauce, rice wine vinegar, coriander, garlic, ginger and sesame oil until smooth.
Prepare the cabbage, carrot, beansprout and shallot and dress with the thai dressing.
Cook the prawn skewers directly on the coals until caramelised
Glaze with the gochujang glaze.
Dress the plate with the Thai slaw and and top with the prawn skewers.
Click the image below to watch our recipe video.
