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Sarsaparilla with Indonesian Style BBQ Prawns
I do regard Sarsaparilla as an “adult” flavour. It packs a punch, is a little bit sassy with a side order of old world nostalgia. The unique flavours really do transport your tastebuds.
To work out what flavours work best with Bundaberg’s Sarsaparilla a closer look at the ingredients in the brew is a must. Bundaberg’s Sarsaparilla is brewed using real sarsaparilla root, licorice root, vanilla beans and molasses. A nice little flavour combo, that gives Sarsaparilla its quite unique flavour. Flavours hard to pick on their own, but once you know the ingredients used when brewing, you start to pick them out with each sip.
Sarsaparilla is a bold flavour, and it needs a bold food partner to tango with, a dish that can hold its own. The cuisine of South East Asia instantly springs to mind. Dishes like noodles or stir frys, ones that have aromatics such as ginger, garlic, chilli and basil. Maybe a Thai chicken and holy basil stir fry, a Malaysian char kway teow or even a Singaporean chilli mud crab.
Dishes that contain star anise and cinnamon also hold wonderful flavour possibilities paired with Bundaberg’s Sarsaparilla. A robust beef massaman or slightly lighter duck rending would work beautifully.
Keeping all this in mind I decided on rather simple, but flavour packed, Indonesian style BBQ prawns as my match today. You could quite easily make these along side the steak dish suggested to go with Bundaberg’s Ginger Beer.
I found some massive Aussie prawns for this dish and due to their size instantly thought barbeque. Of course if you don’t want to barbeque them, then they will work quite well being pan fried. Just make sure any extra marinade is removed or you will end up ‘stewing’ your prawns.
Cheers, Sara
Sara McCleary is guest blogging for Bundaberg Brewed Drinks. You can find more of Sara’s recipes at www.bellyrumbles.com
Indonesian Style BBQ Prawns
- 12 extra large green prawns
- 75ml (¼) lime juice
- 60ml light soy sauce
- 60ml kecap manis
- 1 stick lemongrass (white part only), finely sliced
- ½ tablespoon grated ginger
- ½ bunch coriander (cilantro) roots & leaves (reserve some leaves to garnish)
- 1 long red chilli, finely sliced
- lime wedges to serve
The prawns are cooked in their shells for this recipe as they protect the delicate prawn meat on the barbeque. Using kitchen scissors cut down the back to the prawn shells. With a knife cut gently into the back of the prawn where the vein is running below, and devein the prawn.
In a large glass bowl place lime juice, soy sauce, kecap manis, lemon grass, ginger, finely chopped coriander and chilli. Mix ingredients until combined.
Place prawns in the marinade and coat them well, making sure the marinade makes its way under the shells of the prawns where you have cut them open to devein. Cover with plastic and leave to marinade in the fridge for an hour.
Remove prawns from marinade, shaking off any excess, and cook on the BBQ on a medium heat until cooked through. Serve immediately with lime wedges and extra coriander (cilantro).
