Grilled Mooloolaba king prawns, Szechuan salt, white peach and green mango salad

Now in James Halliday's sights, Summit Estate Winemaker Paola Cabezaz Rhymer is producing some more than interesting wines from the Thulimbah vineyards.

The 2010 Pinnacle Classic Dry White not only comes with a food match, it also comes with the recipe! I sampled both at a recent dinner at Kingsleys Steak and Crab House in Eagle Street.



I really enjoyed the contrast of textures in this salad - it was just delicious!

Grilled Mooloolaba king prawns, Szechuan salt, white peach and green mango salad
Serves 4

16 large green Mooloolaba prawns
4 tablespoons sesame oil
3 white peaches
1 green mango
1/2 small bunch of mint, picked and  washed
2 oranges, segmented
1 spring onion sliced thin
2 limes
1 tablespoon coriander seeds
1 tablespoon szechuan peppercorns
2 tablespoons cumin seeds
4 tablespoons sea salt flakes
2 tablespoons sea salt flakes
2 tablespoons white sticki rice

Method
Combine both seeds and szechuan peppercorns in a frying pan. Stir over a medium heat until fragrant.
Add chilli flakes, remove from heat and crush in a mortar and pestle with the sea salt.

Dry fry the rice in the same way as the spices until well toasted and crush, keep aside.

Peel and devein prawns, coat in the sesame oil and enough szechuan salt to coat well. Cut the peaches into bit sized slices, julienne the green mango, pick and wash mint, slice spring onion and segment oranges.

Barbecue the prawns on the char grill.

Combine all ingredients in a large salad bowl. Squeeze limes over the salad, season salad with desired amount of szechuan salt and toasted rice.