Romesco Sauce with Prawns


Another Spanish classic from Catalonia. Great as a starter or as part of a tapas spread. The salsa type sauce packs a litle punch, but is really really delicious. You can have it with something other than prawns, but the two work wonderfully together.


30 King Prawns (raw – shells off, tails on)
1 tablespoon olive oil
salt & pepper

4 cloves garlic (unpeeled)
1 plum tomato (halved and seeded)
2 red chilli peppers
2 tablespoons blanched almonds
2 tablespoons hazelnuts
2 slices crusty white bread
1 tablespoon olive oil
60g roasted red capsicum
1 tablespoon red wine vinegar
salt & pepper

Coat the prawns in a little salt & pepper and refridgerate for about 1 hour
Wrap the garlic cloves in foil, and then place on a baking sheet with the chillies and tomato and bake at 200ºc for 12 minutes. Add to the tray the almonds and hazelnuts and bake for another 5 minutes. Leave to cool, then deseed and remove the skin from the chillies and the tomato
Fry the bread pieces in a little olive oil for 4-5 minutes until nice and brown. Leave to cool.
Add the garlic, nuts and bread to a food processor (or use a hand blender) and blend to a crumbly mixture. Pop the garlic out of their skins and add them along with the chillies, tomatoes and capsicum. Gradually add the vinegar then the olive oil, 2 tablespoons olive oil and some salt & pepper to taste.
Leave at room temperature.

To make the prawns, simply heat the oil over a medium/high heat and fry the prawns for about 5 minutes until pink and slightly translucent.

A small bowl of romesco in the centre with prawns scattered around the outside.


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