Ingredients: 3 prawns, 180 g soba noodles, 4 corn on the cob, ½ cucumber, 2 avocados, ½ pineapple, 20 g coriander, 20 g basil, 20 g mint, 1 fresh chilli pepper, 1 bunch spring onions, 1 handful chopped peanuts, coriander leaves
Dressing: 10 ml peeled and grated ginger, 1 small garlic clove (minced), 1 red chilli (seeded and chopped), 30 ml Peanut oil, 30 ml soy sauce, Juice of 1 lime, 20 ml sesame oil, 1 tsp sugar
Method: Steam the prawns in a pan and then leave them to cool in ice water for about five minutes. Set them aside and then blanch the soba noodles until they are almost cooked. Drain in a sieve and rinse with cold water. Leave the noodles in ice water for five minutes until all the water has been absorbed.
To prepare the salad, roast the corn in a pan until crisp. Slice the cucumber and dice the avocados. Add the pineapple, coriander, basil, mint and finely chopped chilli. Thinly slice the spring onions and mix everything together. Mix all the ingredients for the salad dressing together and leave the pasta and prawns to soak in it. Add everything together and serve the salad with roasted and chopped peanuts and coriander leaves.
Our Wine recommendation:
Crisp and well-structured, the Simonsig Chenin Blanc Pinotage Rosé 2020 is the ideal companion to seafood and pasta, as aromas of tropical fruit and watermelon perfectly round off the taste experience. The Simonsig Chardonnay 2019 also proves to be an excellent food companion with its creamy texture and flavors of apples and apricots. An equally good white wine option is the complex Simonsig Sunbird Sauvignon Blanc 2020, which convinces with a light acidity and an excellent structure.