A Mediterranean pairing with our Sainte Victoire À Ceux qui Rêvent

By Nolwenn Quiot-Ducarre

Looking for a summery, generous, and refined dish? This recipe for crispy prawns with turmeric coconut sauce and pilaf rice brings Southern flavors to life with a modern twist. It’s the perfect pairing for our organic cuvée À Ceux qui Rêvent – Côtes de Provence Sainte Victoire rosé 2024 : a delicate, mineral, and persistent rosé rooted in strong traditions and crafted with passion.

🌶️ The signature ingredient: turmeric

When we think of a match between a rosé with character and a spicy dish, it’s often the freshness of the wine that tempers the intensity of the flavours. But here, it’s just the opposite: turmeric, our signature ingredient, acts as the link between the dish and the wine. Warm and sunny, turmeric doesn’t try to dominate, but to infuse.

🍴 Ingredients for 4 servings:

Crispy prawns

  • 12 raw prawns or large shrimp (peeled, tail on)
  • 1 egg
  • 3 tbsp flour
  • 2 tbsp fine breadcrumbs
  • 30 g grated Parmesan
  • Vegetable frying oil
  • Salt & pepper

Turmeric coconut sauce

  • 25 cl coconut milk
  • 25 cl heavy cream
  • 1 finely chopped onion
  • 2 tbsp turmeric
  • 1 tbsp neutral oil
  • Juice of ½ lemon
  • 2 sprigs fresh coriander
  • Salt & pepper

Pilaf rice

  • 300 g long-grain rice
  • 1 onion
  • 2 cl olive oil
  • 20 cl dry white wine
  • 45 cl water
  • Salt & pepper

👩‍🍳 Preparation :

  1. Pilaf rice: in a sauté pan, cook the chopped onion in olive oil. Add the rice and stir until translucent and slightly golden. Pour in the white wine, reduce slightly, then add water. Season with salt and pepper, cover, reduce heat to low, and cook for 20 minutes without stirring.
  2. Coconut sauce: in a hot pan, sauté the onion with a pinch of salt in the oil for 3 minutes. Add coconut milk, cream, and turmeric. Stir and bring gently to a boil. Add lemon juice and chopped coriander. Season to taste.
  3. Crispy prawns: prepare three bowls: one with seasoned flour, one with beaten egg, one with breadcrumb and Parmesan mix. Dip each prawn in flour, then egg, then the breadcrumb-Parmesan mixture. Fry in a hot pan for 2–3 minutes until golden and crispy. Drain on paper towels.

🍷 Food & wine pairing

This flavorful dish calls for a fresh, structured, and aromatic wine. À Ceux qui Rêvent Rosé rises to the occasion with its delicate mouthfeel, elegant minerality, and long finish. Its natural tension balances the richness of the coconut-turmeric sauce, while its subtle notes of white fruit and citrus elevate the crispy prawns.

“A sunny, harmonious match!”

Bon appétit !