Oven roasted prawns, aubergine, sushi rice and Thai sauce

White Pinotage

Serves 4

Chef Mariza de Jager


  • 2 aubergines, sliced

  • 20 queen-size prawns, deveined

  • 100ml olive oil

  • 60g melted butter

  • 2 garlic cloves, finely chopped

  • 30ml fresh coriander

  • juice of 4 lemons

  • 60ml rice vinegar

  • 30ml sugar

  • 30ml soy sauce

  • 2 cups cooked sushi rice

  • fresh micro herbs


  1. Soak the aubergine slices in salt water for half an hour to extract the bitterness. Remove and pat dry.

  2. Place the prawns in a roasting tray. Pour 50ml olive oil, melted butter, chopped garlic over prawns and sprinkle with coriander and lemon juice. Place in the oven and roast 10 – 12 minutes.

  3. While the prawns are roasting, place a frying pan over high heat and add the remaining oil and sauté the aubergine slices until cooked, remove from the heat and stir in the rice vinegar, sugar and soy sauce. Set aside.

  4. Remove the prawns from the oven and pour pan juices over the aubergine.

  5. Arrange the aubergine on a plate with sushi rice.

  6. Divide the prawns evenly between the four plates and garnish with remaining sauce and micro herbs.

Serve with a glass of DUKE White Pinotage.