[wpv-post-body view_template="structure-data"]

Recipe Category: Starters » Savouries » Entrees » Appetisers

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
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.

Author: Naomi Crisante
Date Created: 27/12/2020