Ingredients
- Tiger Prawns (400g)
- Red Pepper (1)
- Tomato (1 large)
- Garlic Clove (3 large)
- Red Chilli (1 large)
- Shelled Hazelnuts (10)
- Almonds (10)
- Parsley (3 sprigs)
- Bread (1 sliced)
- Olive Oil (120ml)
- Red Wine Vinegar (2 tbsp)
Instructions
Steps
- Prepare the ingredients: Slice the red pepper in half lengthwise and discard the seeds and stem. Line a grill pan with foil and place the pepper halves (skin side up), along with whole garlic cloves, red chilli, and tomato on the grill. Grill for 2 minutes, flip the tomato, and grill for another 2 minutes. Using a large spoon, remove the tomato, peel, quarter, and deseed it, then chop roughly.
- Grill the vegetables: Continue grilling the red pepper, chilli, and garlic for 4-5 minutes until the skins blacken and the garlic softens (the garlic skin will start to split). Once cool, peel and halve the chilli, discarding the seeds. Peel the pepper and chop both the pepper and chilli roughly.
- Toast the nuts: Evenly spread shelled hazelnuts and almonds on the foil and grill until toasted. Finely chop the nuts and parsley in a food processor and transfer to a small bowl.
- Make the sauce: In a frying pan, heat 3 tablespoons of olive oil. Add the grilled pepper, garlic, and chilli, frying for 3 minutes. Tear the bread into pieces and add it to the pan, stirring until lightly browned. Pulse this mixture in the food processor with the chopped tomato, salt, red wine vinegar, and a bit more oil until it is roughly combined. Transfer to a bowl and let it cool. This sauce can be stored in the fridge for up to 3 days.
- Serve the dish: On the day of serving, mix in the toasted nuts and chopped parsley to the sauce. Present the sauce in a small bowl on a plate alongside the peeled tiger prawns. Provide cocktail sticks for easy eating.