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The silly season is fast approaching and it’s all about entertaining friends, family, lovers and showing off your culinary abilities and of course, drinking and sharing great wine!

Our friends at the beautiful Howard Vineyard have kindly shared with us a delicious Asian inspired recipe to be paired with the perfect glass of vino!  Go and visit them at Howard Vineyard OR make this one at home for your friends.

So Adeladies, sit back and eat, drink and celebrate this silly season!

Hayley + Lauren xx

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Green papaya salad with pork belly, prawn and Nuoc cham dressing (* V & GF optional)

This is a traditional dish from the North Part of Vietnam. Nước chấm sauce is a common name for a variety of Vietnamesedipping sauces” that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.

Here at Howard Vineyard, we love this dish — it’s fresh, light, full of herbs from our garden and pretty easy to make. Match with a crisp Howard Vineyard Picnic 100% Cabernet Franc Rose.

Dry in style, lovely an fresh, crisp acidity to pair with the salad, but enough to cut through the fatty pork belly and creamy prawns mix with live music at out cellar door. Perfect Summer Combo!

Green papaya salad with pork belly and prawns

Salad ingredients:

150g shredded green papaya

5 cooked prawns, sliced lengthwise

45g caramelised pork belly, sliced (better slow cooked over coals or oven roasted)

Mint and Vietnamese mint, chopped

Handful Bean sprouts

Dressing:

2 tbsp sweetNuoc cham

Garnish: Fried shallot, Chopped peanut, Chilli

Mix all salad ingredients in bowl and assemble onto plate

Spoon dressing over salad and garnish

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Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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