58 | T HE B A R OSSA MAG // R E CIPE
RECIPE BY PETER CLARKE
VINTNERS BAR & GRILL
VENUS BAY PRAWNS,
NAM JIM & HERBS
RECIPE BY NEIL BULLOCK
BAROSSA DISTILLING CO
SPRING SMASH
A straightforward, simple recipe designed so there’s no excuse but to
give it a go. Using only the best prawns caught in open Australian waters,
you’re guaranteed to achieve a standout, amazing dish every time.
This dish works great as a share starter or equally well as an individual
dish at a dinner party.
BONUS - The dressing can be kept in the fridge for months and used with
lots of other ingredients.
Don’t forget to match this dish with a good off dry Rose, Riesling or
Gewurztraminer.
Nam Jim dressing:
4 red and green chillies chopped with seeds
1 clove garlic fine chopeed
1 small knob ginger finely grated
5 coriander root finely chopped
100g palm sugar (if unavailable use brown sugar)
3 tbsp fish sauce
Juice of 2-3 limes
Heat fish sauce with palm sugar until dissolved, remove from heat, add
rest of ingredients except for lime juice, when cool add lime juice to taste.
Dressing will keep in fridge for a month or more.
For salad:
100g green mango or papaya shredded
1/2 bunch coriander picked
1/2 bunch mint picked
1/4 finely sliced red onion
1/4 cup Thai basil picked
12 prawns peeled & cooked (cooled)
Budburst Gin and the strawberry are the heroes here, but the addition of a
splash of Rum and Vermouth, add a bit of warmth to make this the perfect
cocktail for a Spring Day.
You will need:
30ml Budburst Gin
15ml Sweet Vermouth (We use Rosso from Adelaide Hills Distillery)
15ml Rum (something Gold or Amber like Beenleigh Copper Pot)
1 Teaspoon Sugar or 10ml Sugar Syrup
Small bottle of Soda or Ginger Ale
4-5 or a small handful of fresh Strawberries
2 Fresh Lime Wedges
4-5 Mint Leaves
To Garnish:
1 whole Strawberry
Method
This recipe has a couple of preparation steps but the final product is worth
it. First, grab your blender and smash your strawberries into a thick juice.
Strain that through a muslin or fine sieve into a glass or small jug. You
should end up with a lovely tasting strawberry juice.
Grab the glass of your choice, we have used a stemless tumbler and fill with
ice.
Measure and pour your Budburst, Rum and Vermouth into the glass,
then add the strawberry juice, sugar Syrup, fresh lime juice and stir until
everything is mixed together.
Squeeze the lime wedges into the glass and drop them in.
Next place each mint leaf into your palm and clap your hands to release the
oils, do this with all 4 or 5 mint leaves and drop them in also.
Method
Put the salad ingredients in a bowl, add 2-4 table spoons dressing, lightly
mix and place on prawns, serve straight away.
NB : You can use chicken, duck or other white proteins or fish etc with this
salad as well.
Finally add a splash or Soda or Ginger Ale. Garnish the rim of your glass
with your strawberry (cut about half way up at 45’ towards the top of the
glass).
You know what to do next……..Cheers!
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