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While garlic is a key ingredient in many of the world’s greatest cuisines, Thai kitchens kick the flavour up a notch by cooking all manner of foods in pungent deep-fried garlic. At the Anantara Siam’s Asian fusion restaurant Spice Market, the day’s largest, freshest tiger prawns get this flavourful treatment, tossed in a red-hot wok, with delicious fried garlic, diced chillis, aromatic curls of lemongrass, kaffir lime leaves and chopped bell peppers. Served with the head and the tail on – to ensure that all the flavours are captured! – Goong Kua Prig Gleur is an exercise in dramatic simplicity. Bravo!

Wine companion: Garlic LOVES Sauvignon Blanc so that's a good starting point. I spotted a Sileni Sauvignon Blanc from Hawke’s Bay New Zealand with intense tropical fruit and citrus flavours, plus a beautifully balanced acidity.


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