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. Visit Zazu on the web at www.zazurestaurant.com or telephone for a reservation on 707 523 4814

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