27/12/2020

Polenta Crumbed Prawns with Romesco Aioli and Rocket

Prawns in a crunchy polenta coat are delicious with a dollop of romesco. Serve in cocktail cones or shot glasses as finger food or plate on a bed of rocket as an entree.

Serves:

10-12 as finger food, 6 as entree

Prep Time: 30 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

2 cups polenta
2 tablespoons smoked paprika
2 teaspoons fine salt
1 kg peeled prawn cutlets
extra light olive oil, for deep frying
200g rocket
ROMESCO AIOLI – Makes 1 1/2 cups
1 red capsicum
1 ripe tomato
2 tablespoons extra virgin olive oil
1 slice crusty bread, torn
2 cloves garlic, peeled
1/2 teaspoon salt
1/4 cup toasted almonds
1 teaspoon smoked paprika
1/2 cup aioli or egg mayonnaise

Method

Combine polenta, paprika and salt and, just before cooking, and toss in prawns to coat. Deep fry batches in hot oil until golden brown, using a fine slotted spoon to strain polenta crumbs from oil between batches. Drain on paper towel. Toss rocket with a little olive oil and salt. For finger food, place a little rocket into cocktail cones (as pictured) or shot glasses, top with a prawn and dollop of Romesco Aioli. For an entree, serve prawns and Romesco Aioli over a bed of rocket.
ROMESCO AIOLI – Makes 1 1/2 cups Roast tomato for 15 minutes and capsicum for 30 minutes (turning occasionally) at 200°C. Skin and chop tomato. Wrap capsicum in foil and allow to cool before removing skin and seeds. Heat oil in a frypan and fry bread, garlic and salt until lightly toasted. Blend toasted bread, tomato, capsicum, almonds and paprika together in a food processor. Stir in aioli and season to taste.

Tips

New Recipes

Greek Custard Rolls (Galactobureko Rolls)

These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is…

Smoked Paprika Chicken with Apple Mint Salad

This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the…

Baked Sausage, Ricotta and Basil Penne

A tasty pasta bake that can be cooked in a flash.

Share On:

Greek Custard Rolls (Galactobureko Rolls)

These beautiful little pastry rolls with a semolina custard filling are drenched in a sweet sticky honey syrup that is so loved by the Greeks. This recipe was handed down to me by my girlfriend Kelly, so in our house,…

Main Courses ·

Smoked Paprika Chicken with Apple Mint Salad

This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix.

Main Courses ·

Baked Sausage, Ricotta and Basil Penne

A tasty pasta bake that can be cooked in a flash.

Tuna, Caper and Tomato Shell Pasta

A quick tasty pasta made with store cupboard ingredients.

Marinara Mornay

Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.

Main Courses ·

Chicken and Fennel Paella Verde

This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.