Ginger syrup

25cl bottle

6.25 €
25.00 € / l

Anne-Marie and Pierre Baudequin declare themselves artisans above all. An entirely natural product, made by traditional methods, with sorted and hand-peeled fruits, carefully selected ingredients, with the development of original and daring recipes and an absence of artificial preservatives … This is the main difference between the frame of mind and the know-how of making traditional products and the standardization of factory-baked products.

We will rediscover with this syrup, the slightly acid flavour of the ginger, and its moderate hotness. It will become the ideal seasoning for your savoury dishes (with duck breast, terrines and stews) and your sweet dishes (biscuits, ginger tiramisu and fruit salad).

The ginger syrup will also spice up, with its boldness and charm, a 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.

Composition : Sugar, water, ginger, natural aroma, citric acid.

Producer : Epicerie de Provence

Origin : Toulon, Provence (France)

See all the products of "Epicerie de Provence"

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