Wine Match: Gambas Al Ajillo pairs with rosé
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This recipe for garlic prawns could either be romantic or not on Valentine’s Day, as it requires skill with fire — a flambe manoeuvre. Don’t try this without taking precautions. That is, don’t pour the sherry straight from the bottle, have a lid nearby to squelch a flame, and don’t use a pan with too short a handle. A long fireplace match would probably be a good idea, too. The recipe, from Bodega on Main, is in The East Van Foodie by Brad Hill and Chris Dagenais. — Mia Stainsby
6 to 8 garlic cloves, minced
Canola oil
6 prawns, spot prawns if available
Pinch of chili flakes
Pinch of salt
2 tsp (10 mL) Fino sherry
Heat the oil (about 1/4 inch or .5 cm deep) in a small fry pan. When sizzling hot add the garlic, chilies, salt and sauté the prawns, flipping when the tail starts to turn pink.
When cooked, finish with a splash of Fino sherry and flambe (light the alcohol with a match or lighter).
Garnish with micro greens or finely chopped parsley and serve with the oil and crusty bread to soak it up.
Makes 1 tapas serving.
Wine match
Garlic and Sauvignon Blanc match, but you could serve a rosé with the dish as well. — Anthony Gismondi
Matua Valley Sauvignon Blanc 2015, Hawkes Bay, New Zealand, $15.29
Refreshing citrus, passion fruit, dried herbs and a peppery tropical palate cut through the prawns to refresh your palate, sip by sip
Mission Hill Reserve Sauvignon Blanc 2015, Okanagan Valley, $20.49
Lush and tropical fruit with mandarin, passion fruit flecked with lime and ginger to tame the garlic.
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