CorkSavvy

Serves 4

Ingredients:
16 fresh prawns, cleaned and deveined
4 green papayas, peeled, seeded and cut into julienne strips
4 cups rice wine vinegar
4 cups water
4 cups sugar
½  fresh mango, diced
4 tsp fresh ginger, julienne
4 tsp fresh mint, julienne
4 tsp fresh cilantro julienne
1 tsp jalapeno chile, minced
2 fresh limes, juiced
Salt, pepper, sugar, cayenne

To pickle the papaya, bring vinegar, water and sugar to a boil and add in papaya, let simmer for 2 min then remove from heat and let cool to room temp and reserve in refrigerator.

Using an outdoor grill or a grill pan on the stove top, grill the prawns for 2 minutes on each side, seasoning with salt and pepper to taste.

In a mixing bowl combine the diced mango, ginger, mint, cilantro, jalapeno, lime juice, and season to taste with salt, pepper, sugar and cayenne pepper. When ready to serve, combine the pickled papaya into the herb and mango mixture and toss to incorporate. Divide the salad among 4 plates and top with 4 grilled prawns each and spoon the Mango-Cardamon Sauce on to each plate to finish.

Mango-Cardamon Sauce
1 mango, peeled and cut into chunks
2 cardamom green
½ cup orange juice
2 Tbs rice vinegar
1 cup grapeseed oil
½ lime, juiced
Salt, pepper, cayenne

Place everything into blender except oil, blend ingredients then slowly stream in the oil, check seasoning and reserve.

Recipe from Chef Michael McDonald of one sixtyblue in Chicago.

CorkSavvy Wine Suggestion: Try this dish with a Gewürztraminer to enhance the sweet spiciness of both the wine and the food. The Trimbach Gewürztraminer 2005. As an alternative, a fruity Pinot Gris, such as the Innocent Bystander Pinot Gris 2007 from the Yarra Valley of Australia.