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- Dish type
- Seafood starters
- Prawn starters
Fried polenta is served with prosciutto wrapped prawns and drizzled with a hazelnut liqueur sauce. It's the perfect combination of flavours and textures. Impress your guests at your next dinner party with this dish.
11 people made this
- 475ml water
- 15g butter
- salt and pepper to taste
- 90g dry polenta
- 175g mascarpone cheese
- 2 tablespoons olive oil
- 6 raw king prawns, peeled and deveined
- 170g toasted hazelnuts, finely chopped
- 6 slices prosciutto
- 4 tablespoons hazelnut liqueur
- 150ml double cream
- 4 spring onions, with tops flared
MethodPrep:15min ›Cook:20min ›Ready in:35min
- In a medium-size saucepan bring water to the boil. Add butter, salt and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
- When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 5cm thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick frying pan. Set aside. (Can be prepared in advance).
- Coat prawns with hazelnuts and wrap each with a slice of prosciutto. In a frying pan, saute prawns carefully in remaining olive oil. Remove prawns from the pan and keep them warm.
- Pour hazelnut liqueur into another frying pan (or the same frying pan used to saute the shrimp, cleaned). When hazelnut flavoured liqueur is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
- To assemble, place a polenta disk in the centre of a serving dish. Arrange prawns around the plate. Drizzle sauce mixture on top. Garnish with spring onions.
Reviews & ratingsAverage global rating:(10)
Reviews in English (9)
I made this recipe as a first course for Christmas dinner. I had 16 adult guests and everyone loved it! I was so surprised to see even the "picky" eaters devouring the whole thing. The flavors all blended together so deliciously. I used Christmas cookie cutters to cut the polenta, which gave it a festive appeal. Thank you so much. I will definitely be using this recipe again.-27 Dec 2004
Incredibly delicious! The sauce is beyond words. I made the polenta earlier in the day to make assembling the dish quicker. The only problem I had was getting the hazelnuts to stick to the shrimp.-18 Aug 2008
OK - the polenta was a 5, the sauce was a 5, but I did not like the nut and shrimp combo. I am typically very adventurous when it comes to seafood, it just didn't do it for me. I will make the sauce again, just not to put over shrimp.-19 Sep 2008