Kataifi prawns with romesco

Type of dish: Finger foods, Shellfish
Temperature: Hot
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Prawns 0.2 kg
Kataifi Pasta 100.0 g
Table salt 5.0 g
Garlic, bulb 1.0 ud
Parsley 25.0 g
Plain flour 0.03 kg
Olive oil 0.25 l
Romesco sauce 0.1 kg
See Recipe
Vine tomato 0.1 kg
Garlic, bulb 0.6 ud
Chorizo pepper 0.2 ud
Hazelnuts 0.005 kg
Marcona almonds 0.005 kg
Bread 10.0 g
Sherry "Jerez" vinegar 0.003 l
Chilli pepper 0.05 g
Extra virgin olive oil 0.01 l
Table salt 0.5 g
Elaboration

For the prawns:

  • Peel the prawns completely and remove the intestines.
  • Season with salt, garlic and chopped parsley.
  • Spear the tails on a wooden skewer.

For the kataifi pasta wrap:

  • Prepare a mixture of flour and water at 50%, this will serve as an adhesive.
  • Lightly smear the prawn tails with the dough.
  • Roll out a portion of kataifi pasta, place the skewer with the shrimp in the centre and wrap it up completely in the pasta.
  • Squeeze lightly with your hand to help close it.
  • Add more flour dough if needed to prevent it from falling apart.
  • For the romesco sauce.

SET UP

  • Prepare a saucepan with olive oil at 170 ºC
  • Holding the skewer gently dip it in the oil and fry until golden brown.
  • Remove onto absorbent paper to dry the excess oil.
  • Present two skewers per diner served with the romesco sauce.
Nutritional information (1 portion)
Energy
590.71
kcal
Carbohydrates
19.28
g
Proteins
7.03
g
Lipids
53.85
g
Sugars 0.95 g
Salt (Sodium) 532.45 mg
Folic acid 17.75 ug
Vitamin C 14.49 g
Vitamin A 102.3 ug
Zinc 0.94 mg
Iron 1.04 mg
Calcium 59.93 mg
Cholesterol 37.85 mg
Polyunsaturated fatty acids 4.52 g
Monounsaturated fatty acids 41.83 g
Saturates 7.02 g
Fiber 1.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.