Poached Tiger Prawns with White Corn Salsa and Mango Coulis

16-20 prawns, peeled and deveined

Court Bouillon:
1 stalk lemongrass
1/2 onion
2 scallions
3 Tbsp lime juice
3 Tbsp cilantro
1 tsp red pepper flakes
1 tsp garlic
1 quart cold water

White Corn Salsa:
2 fresh ears of white corn, boil lightly, cool water bath, drain
1/2 red bell pepper, diced
1 chipotle chili (optional)
2 Tbsp cilantro, chopped
1 avocado, peeled, seeded and diced
Salt and pepper
White vinegar
Rice vinegar

Mango Coulis:
1 mango
1/3 cup Eldorado Gold
2 Tbsp rice vinegar
Pinch of ground cinnamon
1/8 tsp jalapeno, minced
Salt

Bring court bouillon ingredients to a rolling boil. Reduce heat and simmer for 40-45 minutes. Poach shrimp in court bouillon until just done, approximately 1-2 minutes. Remove, chill, and set aside.

Salsa:
Shave kernels from cob with a knife. Combine kernels with red pepper, chili, cilantro and avocado. Add salt, white pepper and rice vinegar to taste. Chill for 1 hour.

Mango coulis:
Peel the mango and remove seeds. Puree in a blender. Add vinegar, wine, jalapeno and cinnamon. Adjust with wine to desired consistency. Salt to taste.

To serve, place a large spoonful of corn salsa in the center of the plate. Drizzle the mango coulis around the salsa. Place shrimp on top.

Pair with Ferrari-Carano Fumé Blanc.