Bargetto Winery

Recipes & Pairings

Thai Prawn Sticks

by Greg Flores

Spice up your appetizer spread with these sensational Thai Prawn Sticks, an exciting creation by Chef Greg Flores! Large, succulent prawns are threaded onto skewers, pan-seared to perfection, and drizzled with an irresistible sweet and spicy glaze. The vibrant sauce comes together quickly in the same pan, featuring a fragrant blend of ginger, garlic, and sweet Thai chili sauce, beautifully deglazed with a splash of fresh, fruity Viognier. To perfectly counter the sweet heat of the chili sauce, serve these prawns with a chilled glass of leftover BARGETTO Viognier—its bright fruitiness and creamy notes make it the ultimate companion for this lively dish!

Fact Sheet
Prep Time
15 minutes
Cook Time
15 minutes
Difficulty
Easy
Servings
4 as a main dish
Cook With
SCM Basor Vineyard Viognier

This wine is bursting with aromas of peaches, apricots, and tropical fruits. On the palate the wine starts full bodied with an oily, viscous, plush mouthfeel that is then followed by a nice crisp bright acidity.

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Ingredients

  • 20 large prawn, peeled and deveined
  • 20 skewers (at least 8 inches)
  • 1/4 cup canola oil
  • 1 t. ginger, minced
  • 1 t. garlic, minced
  • 1/4 cup BARGETTO Viognier
  • 1–15 ounce can clam juice
  • 1/4 cup Mae Ploy sweet Thai chili sauce

Directions

  1. Skewer prawn from tail to head, so that it’s straight.
  2. Heat canola oil in a large sauté pan over medium high heat.
  3. Sauté prawns for 3 minutes per side or until cooked through and place on a paper towel.
  4. Lower heat to medium, add ginger and garlic and sauté for 2 minutes.
  5. Deglaze with BARGETTO Gewurztraminer.
  6. Add clam juice and sweet Thai chili sauce.
  7. Cook for an additional 5 minutes; stirring frequently.
  8. Pour sauce over prawns or serve as a dipping sauce.

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