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  • Writer's pictureMatt Chinnery

La Chouffe Chilli, Lime and Coriander Butter BBQ Tiger Prawns

Updated: Jun 10, 2020

I bloody love La Chouffe from Brasserie D’Achouffe. It is as important to my “beer journey” as any pint of Jaipur or first bottles of Tiny Rebel. My first glass was in Taverne Manneken Pis, a tourist trap of a pub (although perfectly good pub with usual fine selection of large Belgian family brewers) which is located slap bang in front of Manneken Pis in Brussels. It was my 26th birthday and my first trip to Brussels with my partner Michelle. Although I had been drinking different cask ales for years and I had sampled a few Belgian beers in bottle at home it wasn’t till this first trip to Belgium that really kick started everything for me. My inner beer geek was unleashed and after sampling many different bars and beers in Brussels I decided to start writing about beer in the hope that people would see my blog and be able to experience the same wonderful places I had. During our visit to Taverne Manneken Pis we had our first half pint glass of La Chouffe, we both loved it instantly I can still remember Michelle’s eyes lighting up on her first sip. Those famous Belgian yeast flavours, hints of spicy coriander and subtle lemon zest all balanced perfectly in a beautifully drinkable Belgian Blonde. Not to mention the gnome on the glass was an instant hit which grew into many pennies being spent of different gnome merch! It was so drinkable that we ended up having several glasses, not realising the 8% ABV till I ordered a bottle with our dinner later that day. One day I will make a trip to the brewery.

Many glasses of La Chouffe have been drunk since and like lots of fantastic Belgian beers it pairs well with food. This recipe has been on my mind for a couple of years, it’s an easy link between the coriander, chilli and garlic marinade to think of the coriander and citrus flavours in La Chouffe. You don’t have to cook it on the BBQ but let’s face is all food tastes better cooked on the BBQ. With all this blistering hot days recently, I thought it was the perfect time to finally put my idea to practise. Make sure you find yourself a decent fish monger, I am lucky as Chelmsford has one in its outdoor market down the middle of the high street every week and I was even more lucky as I turned up towards the end of the day and got an absolute bargain for my bag of heads off raw tiger prawns. La Chouffe Chilli, Lime and Coriander Butter BBQ Tiger Prawns

  • Raw, heads removed tiger prawns (as many as you like we had 16 because we are greedy and our fish monger is generous!)

  • 2 Cloves of garlic

  • Bunch of coriander

  • 1 Red chilli

  • Juice of 1 lime plus another lime for slices

  • 200g salted butter

  • 1 bottle of La Chouffe (a couple more to drink while eating the prawns)

  • Mixed salad (optional)

First you will need to make the marinade, place the garlic, chilli, coriander and lime juice in a food processor and wazz it up till it’s a finely chopped. Add a splash of La Chouffe (around 75ml) to the marinade and give it a stir. Take a tablespoon of the coriander mix and place in a bowl, add another little splash of La Chouffe and then the prawns. Mixed them up well so the mariande covers all the prawns then add them to a food bag to put in the fridge for an hour or more.

Add 200g of butter to the foot processor and blend the butter and the remaining marinade together. Empty the processor bowl out onto a sheet of tin foil and mould the butter into a sausage shape. Roll the foil over the butter and twist the ends like a Christmas cracker! Leave in the fridge for a bit to firm up again.

Fire up your BBQ* and when its ready to cook add the prawns to the grill and cook each side for 3-4 mins each side till cooked throughout. While cooking the prawns on the BBQ slice off some of the butter and let it melt on the prawn while cooking. With the remaining butter, place it in a bowl and leave the bowl on the BBQ grill so the butter melts to make a dip/drizzle. When the prawns are cooked place them on a bed of mixed salad, drizzle over the melted butter marinade and squeeze a slice of lime over the prawns. Get stuck in and make sure you get a couple other cold bottles of La Chouffe to pair with your prawns.

*You could also cook the prawns under your grill in your oven, turning the prawns after 3-4 mins or you could also cook them in a frying pan with a bit of the marinade butter and La Chouffe added to the pan. Fry till cooked throughout. Disclaimer – All ingredients in this recipe has been paid for by myself

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