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Recipe: Prawns in cider

This recipe originates in the cool green climes of Asturia, northern Spain, prime apple growing and sidra (cider) making territory. Appley, smooth, yeasty and low in alcohol, Asturian ciders are as comparable to the cheap industrial Anglo-Saxon cider, as good champagne is to cask wine. Asturian cider can be hard to get but, thankfully, a handful of small cideries are still making good old-fashioned cider and the imported ciders from Normandy can be substituted as well. From MoVida: Culinary Spanish…

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