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Find the perfect meal and the perfect wine for any occasion.

Summer Shrimp Salad

This is a contemporary Asian twist on a classic summer shrimp salad. Don’t be put off by the list of ingredients and it’s best to get all your chopping and prep work done ahead of time. This recipe will come together quickly in the end once you’ve grilled the shrimps. This dish will have you looking like an accomplished chef in no time at all. 

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100g rice vermicelli

1 tbsp sweet chilli sauce

3 tbsp lime juice

2 tbsp fish sauce

1 clove garlic, crushed & finely chopped

2 tsp crushed palm sugar

2 tsp grated fresh ginger

600g shrimps, tail & heads removed

1 tbsp oil

1 tsp sea salt

½ telegraph cucumber, peeled into long thin strips

1 cup mung bean sprouts

1 medium carrot, grated

1 cup fresh basil leaves

1 cup coriander leaves (remove the stems)

½ cup mint leaves

1 red onion, finely diced

⅓ cup blanched peanuts, lightly toasted and chopped


Cook the vermicelli for 5 minutes in boiling water or according to packet instructions. Drain well and run under cold water and then roughly chop with kitchen scissors. Combine sweet chilli sauce, lime juice, fish sauce, garlic, palm sugar and ginger in a small bowl and set aside. Toss shrimps with oil, barbeque over high heat and quickly cook prawns until opaque.  Season shrimps with salt.

Arrange vermicelli, cucumber, sprouts, carrot, basil, coriander, mint and onion on a platter. Top with shrimps, drizzle with dressing and sprinkle with chopped peanuts

This recipe is a perfect match for: