UMAMU Estate Sauvignon Blanc Semillon with Prawn taco, avocado, cucumber & corn salad

Ingredients

500g raw green prawns shelled

Salsa/marinade

  • 2 large roasted green capsicums or fresh poblano chillies, deseeded
  • 3 large green chillies or 2 small green Birdseye chillies (depending on how spicy you like it)
  • 1/4 cup chopped coriander
  • 3 stalks spring onions, sliced
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 ground black pepper
  • Zest and juice of 1 large lime
  • 1 teaspoon sugar
  • 3 tablespoons extra virgin olive oil

Guacamole

  • Flesh from 2 ripe avocados
  • 3 tablespoons sour cream
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped spring onions
  • Tabasco sauce to taste
  • Salt to taste
  • Squeeze of lime to taste

Salad

  • 1 cob fresh corn kernels
  • 1 large Lebanese cucumber finely diced
  • 1 medium tomato diced
  • 1 ripe but firm avocado deseeded, skinned and diced
  • 1/4 cup chopped coriander
  • 2 stalks spring onions finely sliced
  • 1/4 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 small lime
  • Salt & pepper to taste
  • Store bought or home made soft tortillas
  • Extra lime wedges to serve or finger limes

Method

Add all marinade ingredients into a food processor, process to a purée. Combine half the marinade with the prawns, reserve the other half to use as a salsa for the tacos. Let prawns marinade for at least 30 minutes before cooking.

Combine all salad ingredients into a bowl, gently combine and set aside.

Make the guacamole by mashing the avocados together with the other ingredients.

Sauté prawns in a hot non stick fry pan until just cooked but caramelised on both sides.

Heat up tortillas by sprinkling with some water, wrap in foil and warm in a moderate oven for 5-10 minutes.

To assemble tacos, lay a tortilla flat, spread a line of guacamole down the middle, then lay some salad on top of the guacamole, followed by the prawns, sauce and a squeeze of lime or finger lime caviar. Fold tortilla in half and enjoy. A fresh citrusy mouthful with a hint on heat and saltiness to perfectly match a glass of UMAMU Estate Sauvignon Blanc Semillon.

May our exquisite vintage wines, handcrafted from our family vineyard in Margaret River, established in 1978 enrich the celebration of your UMAMU - Inspired by Balance & Contentment