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Chilli prawns with garlic glaze

1. Peel the giant prawns to the tail, cut them in half lengthwise and put them in a bowl. Remove the seeds from the chillies and chop together finely with the rosemary. Add to the giant prawns and marinate briefly.
2. Intimately mix the peeled garlic cloves with the olive oil and maple syrup using a hand blender. Season the marinated prawns with salt and cook them with a little olive oil in a frying pan. Add the garlic glaze and reduce the heat by half. Sauté for about another 5 minutes, swirling occasionally. Add the chopped lemon thyme and chopped parsley. Swirl briefly, season to taste with salt and pepper and serve the prawns on skewers.
3. Damp down the spiciness of the chillies in style with a Grimbergen Blanche.

6 giant prawns with shell
2 chillies (peperoncini)
4 garlic cloves
2 tbsp olive oil
1 tbsp maple syrup
2 sprigs rosemary
2 sprig lemon thyme
½ bunch Italian parsley
freshly ground pepper

With a hint of coriander and a light lemony note, Grimbergen Blanche is the perfect complement to these sweet and spicy chilli prawns.