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Recipe of the month:

Fusion Coconut Prawn Cocktail

Pair this with our beautiful Iona Sophie Te’Blanche and impress at your next dinner party with this worldwide favourite. Super easy to make and banging with flavour, give this a go for a yummy starter or a light meal after your evening work-out – This hot weather is begging for light flavours in your wines and your meals. Check out the recipe below and let us know what you thought or tag us @winesandwings with your creations!


Serves: 4 (as a starter) Preparation time: 10 minutes Cooking time: 6-7 minutes, plus 30 minutes infusion Total time: 16-17 minutes, plus 30 minutes infusion


  • 600g frozen blanched and peeled prawns, defrosted
  • ½ small head Romaine lettuce, shredded
For the dressing
  • 200ml Coconut Milk
  • 1 red chilli, deseeded and finely chopped
  • 2.5cm piece fresh root ginger, peeled and grated
  • 2 stalks fresh lemon grass, tender inner core only, chopped
  • 150g pot Total 0% Fat Free Greek Strained Yogurt
  • 10g fresh mint, chopped, plus 4 small sprigs to garnish
  • Grated zest of 1 lime, plus 2 tsp juice


  1. To make the dressing, place the coconut milk in a medium saucepan with half the chilli, and all the ginger and lemon grass. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Leave to cool for about 30 minutes to allow the flavours to infuse.
  2. Strain the dressing through a sieve into a bowl. Stir in the yoghurt, mint, lime zest and juice, and the remaining chilli, season lightly and then stir in the prawns.
  3. Divide the Romaine lettuce between 4 small serving dishes and spoon the prawns and dressing over the top. Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or a little more red chilli, finely sliced.


Prepare the coconut infusion the day before, cover and leave in the fridge until ready to use – this will allow the flavours to really develop.

The prawn cocktails can be assembled up to 1 hour before serving, if kept chilled.