Sweet and Savoury Sophistication

Part of Exotiq's 'cooking on a stick' season innovation goes through the roof in this delectable creation by Chef Janin Jakkased at Grand Lanna  restaurant. It’s a thrilling combination of sweet and savoury; sophistication and tradition - that even includes a shot of Thai whisky to complete its spectrum of local taste sensations. Breadcrusted lychees are stuffed with a mixture of minced prawns, pork fat and coriander roots, completed with seasonings, egg yolk, oyster sauce and the whisky. The traditional style continues with a Peanut Sauce of coconut milk, massaman paste, red curry paste, plum sugar, curry powder, crusted peanuts and minced sesame seeds.

Wine Companion:  We need something with acidity to balance the peanut sauce, but not too powerful. A French Sauvignon Blanc will do the job, and the list features a Sancerre from Joseph Mellot, the oldest Loire Valley winery. This wine is very well balanced with nice acidity and freshness from citrus fruits.

For more contact: dharadhevi.com