In Galicia, where Albariño comes from, it's the wine that meets the day's catch. We grow ours in the clay soils of Upper Moutere, Nelson — aromatic, textural, with a fresh line built for shellfish — so this one almost pairs itself. King prawns wrapped in buttery puff pastry, a sweet-and-spicy Bang Bang sauce alongside, and a cold glass of Whenua Matua Albariño to carry the prawn, cut the pastry and meet the heat.
Ingredients
Puff Pastry Prawns
14 large king prawns (peeled, deveined, tails on)
1 sheet puff pastry (thawed)
1 tbsp olive oil
½ tsp fine salt
¼ tsp freshly ground
1/2 tsp garlic powder
1 egg (whisked)
Bang Bang Sauce
½ cup mayonnaise
2 tbsp sweet chili sauce
2 tbsp sriracha sauce
1 tsp honey (optional)
1 tbsp lime juice
Method
Pat the prawns dry thoroughly — this matters for crisp pastry — then toss with olive oil, salt, pepper and garlic powder. Cut the puff pastry into long strips, around 1cm wide, and wrap each prawn, leaving the tail exposed. Brush with egg wash and bake at 200°C fan for 15–18 minutes, until golden and puffed.
For the Bang Bang sauce, combine the mayonnaise, sweet chilli, sriracha, lime juice and honey (if using). Serve the prawns warm with the sauce alongside and a cold glass of Whenua Matua Albariño.