During one of our travels across South East Asia, we stopped by Trikora beach (Bintan Island, Indonesia) in a typical seafood stall. We tried the local sambal udang which means chilli prawns.

Back in Singapore, we absolutely wanted to try out the recipe ourselves and see which wine would pair well with it. Here is our recipe and wine recommendation!

Remastered Sambal Udang

  • 300g prawns, peeled and deveined
  • 2 cloves garlic, peeled
  • 1 oignon
  • 1 stalk lemongrass
  • chilli paste (like sriracha)
  • vegetable oil
  • salt (1 teaspoon or to taste)
  • sugar (1 teaspoon or to taste)
  • a handfull peanuts, unsalted
  • coriander (I don’t like it but they usually use it as topping), I used spring oignons instead
  1. Heat up the cooking oil in a wok. Confit the oignons, garlic and sliced lemongrass. Add the chilli paste and stir-fry until aromatic.
  2. Add the prawn and continue to stir-fry for about 2-3 minutes.
  3. Add water, salt and sugar, simmer a few more minutes
  4. Serve with peanuts, coriander/sliced spring oignons as toppings and rice.

Our wine recommendation – Fritz Haag riesling 2016

The wine shows aromas of apple, citrus fruits with flinty notes. It is mineral while off dry (with a small amount of residual sugar), making it a perfect match for the spicy prawns. The vines are grown on steep slate terrain that increases the minerality but also the ripeness of the fruits due to higher sun exposure.

In general riesling is know to pair well with thaï food or yoghurt based curries. Indeed, it has a soothing effect of the spicy burn from very hot or spicy foods. Asian food is often very fragrant with spices such as basil, cilantro, ginger, limes and lemongrass so an aromatic riesling would be the perfect match!

Cheers 🍷 et bon appétit 🍤

One thought on “Which wine for Asian seafood?

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