King Prawns with Zenzero Fabbri Ginger on Belgian endive

Clean the prawns and season with oil, salt and a spoonful of Zenzero Fabbri syrup. Leave to marinate for 2 hours. 

Clean the Belgian endive and cut the leaves from the heart, where they are small, white and suitable for finger food. 

Prepare a bed of lamb’s lettuce on a plate and place the Belgian endive on top of it as if they were spoons to hold the prawns. 

Heat a frying pan over high heat and cook the prawns 30 seconds per side. 

Remove them from the heat and drain them on a kitchen towel. In the hot pan, add the apple vinegar and Zenzero Fabbri syrup to the cooking juices. Make a thick reduction. 

Place the prawn in the Belgian salad leaf and dress with the sweet-and-sour reduction. 

Garnish with toasted flaked almonds, wild fennel and plenty of sliced Zenzero Fabbri.