Jimbo’s Pesto “N” Prawns
Recipe supplied by Wine Club Member Jim Duggan
1 ½ cups unsalted natural cashews
5 shallots roughly chopped in 70mm lengths
2 coriander springs (5-6 stalks each spring) – use stalks and leaves
2 tablespoons tubed ginger
2 tablespoons tubed basil
1 heaped teaspoon minced chilli
2 limes – juice and pulp
3 teaspoons fish sauce (Squid Brand)
2 cloves garlic
1/3 peanut oil
½ - 1 cup of water
1 kg of green prawns
Lightly roast 1 ½ cups unsalted natural cashews in a non stick pan with a teaspoon of peanut oil. Combine the remaining ingredients (excluding the water and prawns) and place in a food processor and blitz for about 10 seconds. Add nuts and blitz for extra 5 seconds just to get nuts chopped up a bit. Add ½ - 1 cup of the water in a pan and add the remaining blitzed ingredients in a pan. Add the green prawns. Cook until prawns are completely pink. Lift out prawns with slotted spoon.
Reduce left over "Pesto" to thicken. Pour thickened pesto mix over cooked prawns. Serve with steamed rice and a glass of Pfeiffer Carlyle Chardonnay Marsanne.