Whilst we were in the Barossa, I read the Summer 2011/12 edition of Barossa Living. In this magazine, there was a section highlighting the local restaurants and featuring a couple of their specialty recipes. We decided to go to each of the restaurants and check out their specialty dish. We had a ball and some very lovely food.
One of the restaurants was Sorby Adams Wine Room & Pantry and the special recipe was Yellow Curry Prawns with Lime. I knew as soon as I read the recipe that I was going to like the dish. You would have guessed by now, I love coriander and citrus things and a bit of chilli to boot. The dish was very enjoyable and simple to make.
Sorby Adams was a tasting room for the namesake’s wines, a distributor of Peter Watson products and a casual restaurant.
After enjoying the dish, I asked the young assistant which powder (listed in the magazine recipe) I needed to make the dish. She asked the lady in the kitchen who came out and chatted with us. She explained that they didn’t have the powder any more but the paste would work even better. She also explained that when she makes the dish, she tastes as she goes to ensure the sweetness and acid are balanced. She stressed that the key ingredient was the verjuice.
She also said that she makes the same dish at home with chicken. I would use one boneless skinned breast, cut very thinly against the grain.
So here is Sorby Adams’ Yellow Curry Prawns with Lime.
These quantities serve 4
- 1tbs (20mls) Thai yellow curry paste ( I had never heard of Thai yellow paste before, just red and green. As mentioned above, Sorby Adams carried the Peter Watson brand, so that is what I have. I am sure there are others. The label describes it as a ‘classic Thai paste for lighter meats’.)
- 500g fresh prawns
- 2 cups coconut cream
- 3 tsp brown sugar
- juice of 2 limes
- Verjuice (see below)
- 6 kaffir lime leaves
- 1 long red chilli, deseeded and finely chopped
- 2 tbs coriander leaves, finely chopped
- peanut oil
- Jasmine rice for serving
- Heat the peanut oil and fry the paste for a minute or 2.
- Add the coconut milk, brown sugar, lime juice and verjuice. The recipe in the magazine said 1 cup of verjuice but because the lady at Sorby Adams had told me she just adds it until she thinks it tastes right, I did the same thing. My verjuice is home-made so it may have a different intensity than the bought variety. I used a bit less than ½ a cup.
- Bring to the boil then reduce the heat and add the kaffir lime leaves and the prawns. Simmer until prawns are cooked – not very long at all, maybe a minute.
- Serve over rice garnished with the chopped chilli and coriander.
Enjoy and, if you are going to the Barossa, get a copy of Barossa Living and check out some of the local restaurants. We also tried the restaurant of Lou Miranda Estate and the food was to die for.