A classic example of the variety from the Hunter, this wine has a citrusy hint that goes perfectly well with the spicy Pad Thai and the soft and succulent prawns.
200 g Erawan Pad Thai Noodles, prepared as per pack instructions.
300 g Prawns, shelled and deveined
1 jar Valcom Pad Thai Paste
3 tbsp Oil
2 tbsp Onions, chopped
100 g Bean Shoots
1 cup Spring onion, cut into sections
1/2 cup Roasted Peanuts, finely crushed
Step 1: Blanch prawns in boiling water for 1 minute and set aside.
Step 2: Heat 2 tbsp oil in a large pan, add onions and stir fry over low heat until fragrant; add Pad Thai noodles and stir fry until softened , 1/4 cup water may be added.
Step 3: Stir in Pad Thai Paste , then push the mixture to one side of the pan. Add remaining oil, turn up to medium heat and add the eggs.
Step 4: Wait 1 minute for the eggs to slightly set, then add the prawns and mix well.
Step 5: Combine bean shoots and spring onions, stir fry until everything is cooked before removing from the heat. Garnish this pad thai with prawns using ground roasted peanuts before serving.
Very pale lemon with a green hue, this Semillion has an intriguing nose of lemongrass, straw, bay leaf, florals and peppery spice. Fresh clean and long, the palate has lovely layers of lemon, grapefruit, lanolin, talc and sunlight soap bound by mouth-watering acidity.
A classy and well made wine with immediate appeal yet the backbone required for the long-haul.
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