Sauteed prawns with romesco sauce and pak choi recipe recipe

Total: 1 h Diners: 4

If we talk about romesco sauce our head will travel directly to Catalonia, specifically to Tarragona, where this sauce is the official dip of any self-respecting calçotada but it is also fabulous to accompany meats or, evolving, to become e the basis of seafood stews such as romescada.

Ingredients

. Pak choi (or spinach), 300 g Chinese cabbage (or cabbage), 1/4 u Raw prawns, 24 u Fresh cilantro, a few leaves Crispy fried onion, 2 tbsp Shallot, 2 u Extra virgin olive oil, 2 tbsp Salt and black pepper, c/s Soy sauce, 1 tbsp Romesco sauce, 120 g

For the romesco sauce

Pear tomato, 1 kg Garlic cloves, 4 u Toasted hard bread, 40 g Almonds and hazelnuts, 120 g Chorizo bell pepper flesh, 1 tablespoon Extra virgin olive oil, 70 ml Salt, c/s Modena vinegar, 30 ml

The idea for this prawn recipe was born precisely from the romescadas. But managing to convert the ingredients from the fridge in a succulent combination, triumphant and very easy to make, especially if we have the sauce already ready in advance. And if we do not want to work a canonical romesco sauce roasting tomatoes, a fabulous option is to use dried tomatoes in olive oil and garlic simply cook them in water or even in the microwave to lose their strength and extreme power and that the sauce is not all day repeating in our mouth.

Step 1

.The first thing we will do will be to make the romesco sauce and for this we will put the tomatoes on a baking tray along with the peeled garlic cloves, with a tablespoon of oil and salt and bake them at 200ºC for about 30 minutes, until they begin to toast.

Step 2

When the Vegetable Recipes are already toasted, mash them together with the bread and the almonds, hazelnuts and chorizo bell pepper meat and add the olive oil little by little, emulsifying everything. Finally we will incorporate the vinegar and we will add salt. Set aside.

Step 3

Peel the prawns, removing the head and all the shell, and sauté in a frying pan over high heat with a little olive oil so that they brown on the outside. Remove and set aside.

Step 4

In the same pan, sauté the lightly chopped pak choi and Chinese cabbage, also over high heat with a little oil and salt, over medium heat, until tender. Then add the soy sauce and let it reduce slightly.

Step 5

Place the Vegetable Recipes with the prawns dipped in the hot romesco sauce on top, finish with the crispy fried onion and, if desired, a little grated lime on top and some coriander leaves. Optionally we could also add some barberry seeds to top it off.

Notes

The pak choi and Chinese cabbage are perfectly replaceable by spinach and cabbage although they will give us a special Asian touch, two Vegetable Recipes that are widely used in the East and that with a light sautéing will be more than enough to get a fabulous recipe with prawns.