Delectable prawn dishes with Yvonne Fernando

Corn Tarts with Prawns and Romesco Sauce

Words - Yvonne Fernando
Photos - Jagath Dharmakeerthi

Ingredients

• 100g corn kernels
• 1 egg
• 50g butter
• ½ cup milk
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp paprika
• 2 tbs olive oil
• 300g prawns cleaned (marinate with ½ salt, 2tbs lime juice and boil for 7 – 8 minutes; set aside)
• 150g flour and 1tsp baking powder (sieve together)

Method

Blend all above ingredients together, add seasoning and remove from blender, set aside for 15 minutes. Pre heat oven for ten minutes at 1800 c, butter a tart tray and pour the mixture into the tart tray and bake for 15 minutes at 1800 c.

Romesco Sauce

• ½ cup tomatoes
• 2 tbs cadju nuts
• 1tbs vinegar
• ½ tsp pepper
• 2tbs olive oil
• 2 cloves garlic
• ½ tsp salt

Method

In a blender, place caju nuts, milk and blend until smooth, pour into a bowl, combine flour, salt, pepper and olive oil. 

Prawn and Tomato Tarts

Ingredients

• 4 sheets filo pastry
• 100g cherry tomatoes
• 1 green capsicum
• ¾ cup milk
• 1tbs butter
• ¾ tbs flour
• 2 tbs grated cheese
• 20 prawns cleaned and de-veined few basil leaves or parsley, corn kernels

Prawn Marinade

• ½ tsp salt, ¼ tsp pepper. 1tbs lime juice. Mix and set a side for 10 minutes. Pre heat oven to 1800 c for 10 minutes.

Sauce

• Heat butter in a heavy pan, add flour and stir well, pour milk and stir, add pepper, salt, grated cheese take off the fire and cool.
• Brush oil into a muffin tray. Arrange the filo sheets on a work  surface, brush oil and place another sheet over. Cut the filo paste into 6” inch squares, brush oil over the muffin tray and place the cut sheet over the muffin tray, bake for 15 minutes.
• Spoon the cream cheese sauce over the tart base, arrange the prawns, cut cherry tomatoes, green capsicums and sprinkle cheese over, sprinkle parsley or basil leaves.

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