Shrimp Chips with Spicy Peanut Sauce
This recipe for shrimp chips with spicy peanut sauce is from episode 10 of This Food That Wine.
Wine Suggestion: Reisling
Yield: 6 appetizer servings
Ingredients
2 300g bag of pre made shrimp chips (21 oz.)
Peanut Sauce
- 1.5 cups roasted unsalted peanuts (375ml)
- 4 cups unsweetened coconut milk (1000ml)
- 2 tablespoons green curry paste (30ml)
- 1 tablespoon grated palm sugar (15ml)
- 1 tablespoon lemon juice (15ml)
- 2 teaspoons fish sauce (10ml)
Directions
- Blend the peanuts in a food processor using on and off “blitz” setting. Process until the peanuts are a fine meal. Set aside.
- Heat half of the coconut milk in a medium sauce pan over high heat. Add the green curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
- Lower the heat to medium-high and add the processed peanuts. Stir and add the rest of the coconut milk. Bring to a boil, lower the heat to medium and add the sugar, lemon juice and fish sauce.
- Cook stirring occasionally, for 15 minutes or until the sauce has thickened slightly. Take the saucepan off the heat and allow the sauce to cool slightly.
- Serve with Shrimp chips.
Pairing Notes
Description: When a wine is labelled “off-dry” it simply means it is a little bit sweet, but not as sweet as a dessert wine would be. This Riesling is made in an off-dry style, which works well with this grape because the balanced acidity makes the wine taste crisp and refreshing even though there’s a bit of sweetness. The flavours are fruity (think pear, peach, and apple) and floral, with a subtle mineral note.
Pairing: This Riesling is a perfect match for the spicy sauce, because the sweetness in the wine takes the edge off the heat without squashing the taste. It’s light bodied, so it doesn’t overpower the light, crispy chips, and the fruit flavours and acidity cleanse the palate and ready the taste buds for more.
Wine Suggestion: Lingenfelder ‘Bird Label’ Riesling (Pfalz, Germany)
