DEEP-FRIED KATAIFI PRAWNS WITH SOYA REDUCTION & PEANUT SAUCE

HELDERBERG

Serves 4

12 tiger prawns

300g Kataifi pastry (available at most specialist Asian food stores)

3 eggs

Shell and de-vein prawns leaving the tail attached.-Spread out strips of pastry (the length of the prawn) and drizzle with egg yolk. Roll prawn up until body is covered but the tail is still showing. Set aside.

Soya reduction

1 litre Kikkoman soya sauce

Sugar to taste

Simmer the soya sauce until reduced and thickened, taste and season with sugar.

Peanut sauce

3 tablespoons smooth peanut butter

200ml cream

1 red chilli

1 lemon

Heat together peanut butter, cream, chopped chilli and the juice of one lemon until warm, no need to boil.

To serve

Deep-fry prawns until golden. Pile prawns onto a plate, drizzle with the two sauces and top with fresh coriander.

- Adelaide Shibane, 96 Winery Road

Chenin Blanc

Chenin Blanc is the Cape's most widely planted grape variety. Today, modern growers are raising the standard of Chenin to new levels with an exceptional versatility of styles, from rich and ripe to a zesty and fruity interpretation. These food-friendly wines complement the eastern-inspired flavours of this dish.

Black Rock White (Chenin Blanc-Chardonnay-Viognier)

Eikendal Chenin Blanc

Ken Forrester Chenin Blanc

Post House Chenin Blanc

Somerbosch Chenin Blanc