Prawns with Spicy Peanut Sauce

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 4 as an appetizer


1 lb. of 21-25 uncooked, shelled & deveined prawns (tails on)
4 tablespoons olive oil

Spicy Peanut Sauce:
2 teaspoons oil
2 shallots, minced
2 garlic cloves, minced
1 stalk lemon grass, finely chopped
1 tablespoon red curry paste
ΒΌ cup chunky peanut butter
1 tablespoon brown sugar
1 cup unsweetened coconut milk


Pour oil into a large skillet; place over a medium high heat. When oil is hot, add shrimp. Toss. Cook until pink. Remove from heat and place on baking sheet. Brush Spicy Peanut Sauce on both sides. Transfer to platter and serve.

Spicy Peanut Sauce:
Saute shallots, garlic, and lemon grass in oil in a saucepan until soft. Add red curry paste and cook 1 minute until fragrant. Add peanut butter, sugar, and coconut milk. Cook over medium heat until thick, about 15 minutes. Add water if it is too thick. Pour into a shallow bowl.


Suggested Pairing: