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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

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6 to 8 garlic cloves, minced

Canola oil

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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. HANDOUT. For 0211 col gismondi [PNG Merlin Archive]

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. HANDOUT. For 0211 col gismondi [PNG Merlin Archive]

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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