Dry curry grilled prawns with spiced rice salad and fresh peach salsa – Pasch du Plooy

Looking for some inspiration for your next dinner party? Ernst Gouws & Co have partnered with the incredibly talented Chef Pasch du Plooy to develop some original, mouth-watering recipes paired with our wines. This dish is complimented perfectly by our unwooded Chardonnay with its creamy mouthfeel and ripe orange citrus flavours.

For the prawns


10 x tiger prawns, cleaned, heads on (16-20 size)

Spice paste

1 thumb size piece ginger, peeled and sliced
2 cloves garlic
1 x 5cm piece of lemon grass, white only, chopped
1tsp tamarind paste
50g fresh coriander
1tsp ground cumin
1tsp ground coriander
1tbs ground turmeric
Small pinch cinnamon powder
2tbs coconut cream
2tbs canola oil


Combine all the ingredients for the spice paste in a food processor and blend until a smooth paste.
Add more coconut cream if needed to make a smooth blend.
Now season the prawns with salt and pepper and cover with the spice paste.
Refrigerate until use, marinate for at least 1 hour.

For the rice salad


2 cups cooked basmati rice
1 x red onion, cleaned and sliced
1 cup rosa tomatoes
2 x cloves garlic, cleaned and chopped
125ml canola oil
50ml white wine vinegar
1tbs honey
1⁄2tsp toasted cumin seeds, lightly crushed 1⁄2tsp toasted coriander seeds, lightly crushed 60g plain feta cheese, crumbled
20g mint
20g coriander
20g parsley


In a saucepan or pot add the oil, garlic and rosa tomatoes.
Heat the oil slowly until the tomatoes starts to fry and break open.
Turn the heat off and add the onions, cumin and coriander seeds, honey and lastly the vinegar.
Stir for a few seconds to cook off the vinegar.
In a mixing bowl combine the rice, feta cheese, and herbs and mix well.
Now add the cooked tomatoes and onions to the rice and mix well.
Set aside until use.
Serve at room temperature.

For the salsa


2 x fresh peaches, pitted and cut into small cubes 1⁄4cup peeled and diced cucumber
1 x mild red chilli, seeded and finely chopped 1tbs white sugar
2tbs lime juice
2tbs chopped fresh coriander 2tbs chopped fresh mint
1tbs chopped fresh basil Pinch of sea salt


Mix all ingredients for the salsa, season with sea salt and refrigerate until use.

To finish the prawns

Remove the prawns from the marinade.
Try to keep as much paste as possible on the prawns.
In a saucepan add some olive oil and heat until warm.
Carefully add the prawns to the hot oil, make sure to space them so that they can cook evenly.
Cook for 1 minute each side, now add some of the marinade, about 1tbs per prawn, cover with lid and cook for 3 mins until done.
Serve over rice salad with fresh salsa on the side .

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