Pan-Seared Prawns with Coconut Cream and Curry Vinaigrette 

Wine match suggestion: Chardonnay

Serves 4 / Prep 50 minutes 

Method

1. Peel and devein the prawns.
2. Pour coconut milk into a saucepan and reduce by half over medium heat.
3. Add salt, lemon juice, and lime juice to the reduced coconut milk. Blend with a hand blender until smooth.
4. Toast turmeric, cumin, and curry powder in a saucepan. Add canola oil and heat to 60°C (140°F). Remove from heat and let steep for 30 minutes. Strain. Add white wine vinegar, salt, Yeondu, and simple syrup to make a vinaigrette.
5. Peel the asparagus spears.
6. Quickly sear the prawns in a hot pan. Season with olive oil, lemon zest, and lime zest.
7. Cook casarecce pasta in boiling water for 10 minutes. Drain and toss with curry vinaigrette. Arrange on a plate.