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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
  • 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.

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