• 24 prawn
• 3 spoons olive oil
• 3 tsp. tiny tomato dice
• 1 spoon chive, minced
• 0.33 lbs. butter
• ½ bottle beer (Blanche de Bruges, from Belgium)
• Salt, pepper

1. Decorticate the raw prawn.
2. Cut an apple into thin lamellas. Sprinkle with sugar.
3. Colour it under the salamander (grill).
4. Brown the prawn in very hot olive oil for a few seconds.
5. Remove the prawn and place them on a dish with the glazed apple at the side.
6. Put the oil out off the pan and pour beer inside instead. Add shallots, tomatoes, chive, and towards the end fresh butter, salt and pepper.
7. Cover the prawn with sauce. Serve and enjoy!

• Preparation time: 30 minutes