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Nobilo Wines | Tiger Prawns Recipe

Tiger Prawns

Pairs well with Nobilo Sauvignon Blanc

Prawns make such an easy and quick to prepare starter - with the addition of a perfumed cauliflower puree with a soft cloud-like texture and a peppery warm salad this makes the perfect entertaining dish. The citrus notes of the Nobilo Marlborough Sauvignon Blanc marry well with the prawn and delicate hummus flavours.

Description

Nobilo Marlborough Sauvignon Blanc Pan seared Black Tiger prawns, cauliflower hummus, warm leek & rocket salad.

Ingredients

The Tiger Prawns
  • 30 black tiger prawn tails, de-veined and tail shell removed
  • 3 tbsps grape seed oil
  • Sea salt
Cauliflower hummus
  • 4 tbsps butter
  • 4 cups shaved cauliflower
  • Sea salt
  • 3 cups milk
  • 1 clove garlic, finely crushed
  • 1/2 tsp ground cumin
  • 2 tsps lemon juice
  • 2 tsps tahini paste
Leek & rocket salad
  • 2 cups leek ribbons (cut 80mm x 8mm)
  • 3 cups rocket leaves, washed & picked
  • 1/2 cup shaved cauliflower
  • 2 tbsps basil leaves, finely sliced
  • 1 tbsp basil oil
Basil Oil
  • 100gr picked basil leaves
  • 250ml grape seed oil

Method

To prepare the tiger prawns
  1. Season prawn tails then quickly pan sear in a very hot pan until cooked.
  2. Arrange 5 prawn tails on a warm plate with a large spoonful of cauliflower hummus in the centre.
  3. Place the warm leek and rocket salad on top then finish with dots of basil oil around the outside.
Cauliflower hummus
  1. Melt the butter in a pan, season the cauliflower and gently fry without colour on a low heat for 10 minutes.
  2. Cover with milk and simmer until cooked.
  3. Drain then add garlic, cumin, lemon juice and tahini, blend to form a smooth puree.
  4. Serve hot.
Leek & rocket salad
  1. Cook leek ribbons in boiling salted water for 1 minute.
  2. Drain, then mix in a bowl with rocket, cauliflower, basil leaves, oil and season with salt to taste.
Basil Oil
  1. Cook the basil in boiling salted water for 3 minutes then plunge into iced water.
  2. Squeeze out as much water as possible.
  3. Blend the basil and oil together in a jug blender until completely smooth and the colour is a vibrant green.
  4. Allow to drain overnight in a paper coffee filter.
  5. Keep basil oil refrigerated in a plastic squeezy bottle until needed.

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