PREPPING THE PERFECT SUMMER PRAWN WITH TAYLORS WINES

Feb 01, 2023

PREPPING THE PERFECT SUMMER PRAWN WITH TAYLORS WINES

Is there anything that says summer more than fresh seafood? Oftentimes, though, when we are busy rustling up a platter of prawns, shucking oysters or filleting a fish, we’re spending more time in the kitchen and less time with our loved ones. To help make seafood a cinch this summer, Taylors Wines partnered with Bondi-based Chef and seafood lover Guy Turland to give us all the dos and don’ts of working with seafood, a few tips to help you speedrun your seafood prep, and, importantly, why you should choose sustainable seafood this summer to go alongside your Taylors Estate Label wine served at the perfect temperature.

 

SOURCING SUSTAINABLE PRAWNS
There are few perfect accompaniments to summer than sweet, meaty prawns matched with a delicious glass of Taylors Estate Riesling. 

When looking for the best prawns, you want to look for bright-coloured, un-broken shells,  plump eyes and no odour. 

Always look for Aussie, sustainable prawns. According to the Marine Stewardship Council, more than half of wild-caught prawns in Australia are now MSC certified sustainable - excellent! In most cases, prawns are caught for us to enjoy in critical habitat areas for other marine species, so it’s vital they not be damaged to preserve these beautiful spaces for maintaining prawn populations and the homes of other marine species. 

 

THE PERFECT PRAWN PEEL

De-shelling a prawn is pesky work. Protecting the delicate meat while removing the tough exterior can feel like a mission worthy of a James Bond movie. Our quick tips for getting that tough shell off:

  1. Start by removing the legs from the underside of the body, starting from just below where the head finishes.  
  2. Once the legs are removed, begin peeling the shell from the underside of the prawn, starting from the same spot as the legs. Peel towards the tail until all the shell is removed. 
  3. Leave the head and tail on for presentation and extra flavour - but this is optional. 

If you’d like to devein your prawn, use a small sharp knife and make a slit along the middle of the back to expose and pull out the vein. 

 

TIME TO COOK

Prawns are packed with sweet meat and ocean flavour, so it doesn’t take much work or additional seasoning to maximise the beauty of this delicious seafood, especially if they are locally sourced, sustainable Aussie prawns. Keep it simple and let the natural prawn flavours shine. We like to go with a bit of olive oil, garlic, chilli, salt and pepper. 

Line your now-peeled prawns on a plate in a single layer. Sprinkle your flaky sea salt and cracked pepper over the prawns, and drizzle a nice mixture of olive oil, chilli and garlic over all the prawns with an even coating. Turn over the prawns to cover the flavouring on both sides. 

Using tongs, place the prawns on a hot grill. They won’t need long - 2-3 minutes max to be just cooked through. You don’t want to overdo it. Once cooked, remove from the heat and serve.

 

SUMMER PRAWNS, SUMMER WINE

For something as succulent and sweet as a prawn, there’s no better match than Taylors Estate Riesling. Taylors, being from the Clare Valley, knows how to craft a world-class Riesling and that’s why The Taylors Estate Label Riesling 2022 has won the Le Cordon Bleu Trophy - Riesling Category Winner 2022 at the Winestate Magazine Wine Of The Year Awards 2022, this wine's bright, summery acidity is so well balanced to the rich, juicy flavours of our slightly spiced BBQ’d prawn. 

Made using 75% Clare Valley & 25% Adelaide Hills fruit, this Certified Vegan Friendly wine displays intense citrus fruit characters of fresh lemon and lime along with hints of orange blossom to match beautifully with your freshly peeled prawns. Through the mid-palate there is excellent fruit presence with zesty fresh lemon and lime characters. The finish is crisp, clean and persistent. Crafted for immediate enjoyment but will cellar over a short term under ideal conditions.

Like a prawn served slightly hot from the grill, we recommend taking your Riesling out of the fridge about 10 minutes before serving. According to the Taylors winemaking team, the Estate Riesling is best served between 8°-10°C, so slightly warmer than fridge temperature. Once the prawns hit the grill, take your riesling out of the fridge to warm slightly. Once the prawns are off the grill and slightly cool, you should be ready to pour and enjoy both mouth-watering summer treats. 

Alternatively, check out the Taylors Temperature Sensor on the back label and swipe the sensor to know when your wine is just right to pour.

Be sure to also read these oyster shucking tips, perfectly paired with Taylors Estate Pinot Noir Chardonnay Brut Cuvée, and more sustainable seafood tips on Taylors Wines blog.


Share this