Bouchees de gambas poelees 900x600

Fried prawns « Bouchées »

For 6 people | Preparation: 15 minutes | Cooking: 5 minutes


  • 10 cl Val de Rance cider
  • 12 fresh or frozen prawns
  • 6 raw ham slices
  • 3 tablespoons honey
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • Salt and pepper


  • Peel the prawns then skewer them in length on wooden pikes
  • Wrap them with a half slice of ham
  • In a saucepan, pour the honey, cider vinegar and Val de Rance cider, pepper it and reduce until you get a syrup
  • Sprinkle the kebabs with a little olive oil and let them brown in the oven (preheated to 180 ° C) for 5 minutes per side
  • Just before the end of cooking, varnish each kebab with syrup by using a brush and serve immediately

Message from the Cellar master:
“The good Val de Rance agreement : brut or semi-dry cider. »

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