A sweet and versatile syrup
Anne-Marie and Pierre Baudequin create clever, imaginative and fun recipes, using traditional methods, carefully selected ingredients and no artificial preservatives.
Try using this ginger syrup to bring flavour to both sweet and savoury dishes. Add it to duck breasts, terrines and stews, or to biscuits, ginger tiramisu and fruit salads.
For a little gingery kick, add a slosh to mulled wine or punch.
Prawns with ginger
- Raw prawns (3 to 5 per person)
- Cloves of garlic
- Ginger syrup
- Fresh coriander
- Olive oil
Peel the prawns and remove the “gut” on the back of the prawn.
Crush the cloves of garlic.
Chop the coriander.
Heat up a dash of olive oil in a wok.
Cook the garlic until golden brown, then, add the prawns.
When the prawns are slightly browned, add 3 soupspoons of ginger syrup.
Cook it for a few minutes.
When the sauce takes on an orange colour, take it off the heat, and sprinkle with coriander.