Prawns with Romesco Sauce
A Spanish dish featuring king prawns and a delightful sauce made from roasted peppers, nuts, and tomatoes. An aromatic appetizer that is sure to impress your guests.
Ingredients
- 1 pcs Red bell pepper
- 3 clove Garlic
- 1 pcs Red chili pepper
- 1 pcs Tomato
- 10 pcs Blanched hazelnuts
- 10 pcs Almonds
- 3 pcs Fresh parsley
- 1 pcs Bread
- 120 ml Olive oil
- 2 tbsp Red wine vinegar
- 400 g Tiger prawns
Instructions
- Prepare the ingredients for the sauce. Cut the red bell pepper in half lengthwise and remove the seeds and stem. Line the grill rack with foil. Place the pepper halves skin-side up, whole garlic cloves, chili pepper, and tomato on the rack. Grill for 2 minutes, then flip the tomato and cook for another 2 minutes.
- Remove the tomato with a slotted spoon and set aside to cool. Continue grilling the bell pepper, chili pepper, and garlic for another 4–5 minutes until the skin of the peppers is charred and the garlic begins to soften. Once cooled, peel off the skin, halve the chili pepper and remove the seeds. Cut the bell pepper and chili pepper into large chunks. Peel the cooled tomato, remove the seeds, and cut into large chunks.
- Spread the nuts on foil and toast on the grill until golden. Finely chop the nuts and parsley in a food processor and transfer to a small bowl.
- Heat 3 tablespoons of olive oil in a skillet. Add the prepared peppers, garlic, and chili pepper, and fry for 3 minutes. Break the bread into pieces and add to the skillet, stirring until lightly browned.
- Transfer the skillet contents to a food processor, add the tomatoes, salt to taste, vinegar, and remaining oil. Pulse until coarsely chopped. Transfer the sauce to a bowl, let cool, and store in the refrigerator for up to 3 days. On the day of serving, add the prepared nuts and parsley to the sauce.
- Serve the romesco sauce in a small bowl alongside the peeled prawns. Offer cocktail picks to guests for convenience.