Joseph Perrier Cuvée Royale Brut Methusalem

Grower: Joseph Perrier
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Fresh and Citrus
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 600cl

Prawn Kebabs with Noodle Salad

Cooking Time: 01 hrs 10 mins (approx.)
Number of Servings: 1

INGREDIENTS

For the prawn kebabs //

3 uncooked tiger prawns (shells on)
1 fresh lemongrass stalk, outer layers removed
1 tbsp olive oil
salt and freshly ground black pepper
½ lemon, cut into wedges to garnish

For the noodle salad //

1 tsp sesame oil
1 tsp white wine vinegar
pinch dried chilli flakes
1 tsp soy sauce
1 tbsp chopped fresh coriander
1 tbsp chopped fresh basil
1 tbsp chopped fresh mint
3 tiger prawns, peeled, cooked and chopped
¼ cucumber, finely cut into strips
½ carrot, peeled and cut into strips
100g/3½oz rice noodles, cooked according to packet instructions
2 salad onions, cut into strips
salt and freshly ground black pepper

1. For the prawn kebabs, heat a griddle pan until smoking.
2. Skewer the tiger prawns onto the lemongrass stalk, drizzle with the olive oil and season well with salt and freshly ground black pepper. 3. Place onto the griddle pan and chargrill for two minutes on each side, or until completely cooked through.
4. To make the noodle salad, place the oil, vinegar, chilli and soy sauce into a large bowl and mix together well.
5. Add the herbs, cooked prawns, cucumber, carrot, noodles and salad onions.
6. Toss together and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the noodle salad onto a large plate and garnish with the prawn kebab.