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–+ servings

Romesco sauce

A rich, smoky sweet pepper sauce just made for seafood.
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 5 minutes
Course Appetizer, Lunch
Cuisine Mediterranean
Servings 4 portions
Calories 309 kcal

Equipment

  • Non stick frying pan
  • Tongs
  • food processor
  • Toaster - if you dont have stale bread
  • Griddle pan
  • Paring knife for deveining prawns

Ingredients
  

Romesco sauce

  • 30 g porridge oats
  • 30 g sunflower seeds
  • 30 g pumpkin seeds
  • 10 g chia seeds
  • 1 red capsicum pepper
  • 30 ml olive oil
  • 2 tbsp vinegar
  • 1 slice stale bread or you can ue a slice of toast instead
  • 1 clove garlic
  • 1 tbsp tomato puree
  • 1 tsp paprika
  • 1 tsp cayene pepper

Prawns

  • 24 prawns 6 per person
  • 1 tbsp olive oil
  • 1 clove garlic

Spring onions

  • 4 sping onions
  • 1 tsp olive oil

Instructions
 

Prepare the Prawns

  • Remove the heads from the prawns.
  • Remove the shells from the prawns, you can leave the tail on for decoration if you wish.
  • Slit open the prawn along the back and pull out the intestine - long black string. When the prawn is cooked this can be gritty and it is best removed.
  • Thoroughly wash the prawns in fresh water. Pat dry and cover them. Keep the prawns in the fridge until they are ready to be cooked.

Chargrill pepper

  • Roast the pepper on an open flame until all the skin has been charred.
  • Place the pepper into a bowl and cover with clingfilm or a lid. Leave for 20 -30mins or until the pepper has cooled.

Making the sauce

  • Toast the sunflower and pumpkin seeds in a hot dry pan. Add them to the bowl of the food processor.
  • Toast the porridge oats in a hot dry pan. Add them to the bowl of the food processor.
  • Peel and chop the garlic finely. Use salt to mince the garlic and make a paste.
  • Add the minced garlic and chia seeds into the food processor bowl.
  • Blitz the garlic, seeds and oats until they are broken up roughly.

Bread

  • Cut 2 slices of the stale bread. Add some water and leave to soak.

Peppers

  • Use a spoon to scrape the charred skin off the pepper. It will come off easily now.
  • Cut the top off the pepper.
  • Cut off the bottom of the pepper.
  • Cut down a side of the pepper and roll out flat and remove the seeds and water inside.
  • Slice the pepper and add it to the food processor bowl.

Finishing the sauce

  • Add the bread and oil to the food processor bowl.
  • Blitz until pepper, bread and seeds are combined.
  • Add the tomato puree, cayene pepper vinegar and paprika. Season well with salt and pepper.
  • Blitz until you are happy with the consistency. Check the flavour and add more vinegar if you wish. Add more seasoning to your taste.
  • Scoop out the sauce into a jar. You can store it in the fridge for up to a week.

Cooking the prawns and onions

  • Heat up the griddle pan on high.
  • Wash and peel the outer layer off the spring onions. Then trim the tops so they will fit in your griddle pan.
  • Brush the onions with the oil and add them to your griddle pan. Cook on both sides.
  • Heat up the frying pan on medium and add the oil.
  • Add the prawns and fry. They will change colour to pink and curl up, turn over and fry on the other side. 2-3 minutes only. If they overcook they will become very hard.

Plating

  • Place 6 cooked prawns on each plate, lay 1-2 spring onions and portion of the romesco sauce.

Nutrition

Calories: 309kcalCarbohydrates: 16gProtein: 14gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 91mgSodium: 362mgPotassium: 343mgFiber: 4gSugar: 3gVitamin A: 1306IUVitamin C: 45mgCalcium: 108mgIron: 3mg
Keyword composite sauce, seafood
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