Paprika Prawns & Mango Sambal from Zazu

This recipe was provided by Owner/Chefs John Stewart and Duskie Estes of Zazu in Santa Rosa where Inman Family Wines are served. Zazu is a roadhouse restaurant surrounded by 150 of Sonoma county’s acclaimed wineries - and just around the corner from the Inman's Olivet Grange Vineyard. Zazu is playful mix of Americana and rustic Northern Italian cuisine.

2 mangoes, peeled and diced small
2 tsp. minced cilantro
1 TB. green onion, thinly sliced
1 TB. rice wine vinegar
1 tsp. sambal badjak (available in asian markets)
kosher salt, to taste
3 TB. olive oil
2 cloves garlic, thinly sliced
a pinch of chili flakes
one pound prawns (16-20), peeled and deveined
2 tsp. paprika
2 tsp. brown sugar
2 tsp. ground fennel seed

In a small bowl, combine the mango, cilantro, green onion, vinegar and sambal. Season to taste. In a large saute pan on medium heat, open up the garlic and chili flakes in the olive oil until fragrant, about a minute. Add the prawns and the spices and saute until done, about 5 minutes. (Watch carefull because the sugar can burn easliy). Place a few prawns on each plate and top with a spoonful of the mango sambal.

Serves 6