Prawns & Corn on the Braai paired with The First Lady Rosé

Serves six / Preparation time 20 minutes

  • Corn on the cob x 6
  • Butter 100g, melted
  • Sea salt and pepper to taste
  • Good quality mayonnaise 125ml
  • Armesan 80g, finely grated
  • Coriander 10g, coarsely chopped or small whole leaves
  • Chilli flakes, to taste
For the prawns
  • Olive oil 60ml
  • Juice of two limes
  • Smoked paprika 15ml
  • Garlic three cloves, crushed
  • Sea salt to taste
  • King prawns 800g, deveined and shelled

The recipe describes the food being cooked on a griddle pan. However, the same method can just as easily be followed by preparing the ingredients on the braai.

  1. Brush the corn with the melted butter and season with a little salt. Place on a medium temperature griddle pan and turn frequently, a little at a time, until the corn is cooked and charred. If you have melted butter left, brush the corn again, before popping them in a mild oven to keep warm.
  2. Mix all the ingredients except for the prawns in a bowl and toss the prawns through the dressing.
  3. Heat a griddle pan until very hot and lie the prawns flat on one side. Griddle until just cooked, turning only once. Return to the remainder of the dressing.
  4. To serve, brush the corn with the mayonnaise and sprinkle with parmesan; top with scatterings of the coriander and season with chilli flakes.
  5. Arrange the corn and prawns on a platter. Serve with lime wedges and an ice cold glass of Warwick Rosé – be sure to have lots of napkins handy.