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|
|Preparation Time:||30 minutes|
|Cooking time:||30 minutes|
- 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
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.