Garlic Prawns with Warm Cucumber and Ginger Salad

Garlic Prawns with Warm Cucumber and Ginger Salad

Serves 4

Red pepper flakes add a hint of heat to this light and zesty salad. Pair with California Sauvignon Blanc or Pinot Noir.


2 cups (2 ounces/60g)  salad greens

2 teaspoons (10ml)  sesame oil

salt and freshly ground black pepper

2 tablespoons (30ml) extra virgin olive oil, divided

8 large garlic cloves, peeled and thinly sliced

1 pound (450g) medium prawns, shelled and deveined

½ teaspoon (2.5ml) red pepper flakes

3 tablespoons (30g) minced fresh ginger

2  cucumbers (each about 8 inches/20 cm), peeled, cut in half lengthwise, and sliced into ¼-inch-thick (.5cm) half-rounds

2 tablespoons (30ml) soy sauce

2 limes, each cut into 4 wedges


1. Put the salad greens in a large bowl and drizzle with the sesame oil. Season with salt and pepper, to taste, and toss to mix. Set aside.

2. Heat 1 tablespoon (15ml) of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic; cook and stir for 30 seconds. Add the prawns and red pepper flakes; cook and stir for about 3 minutes, or until the shrimp is cooked through. Season with salt.

3.  Scrape the shrimp and garlic into a bowl and set aside.

4. Using the same skillet, heat the 1 remaining tablespoon (15ml) of olive oil over medium-high heat until hot but not smoking. Add the ginger; cook and stir for 1 minute. Add the cucumber and soy sauce and cook for 3 more minutes. Remove from heat.

5. Divide the salad among 4 plates. Top each with a quarter of the cucumbers, followed by a quarter of the shrimp. Squeeze the juice of one lime wedge over each salad and garnish with a second lime wedge.


/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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