Ingredients
1 red pepper, preferably the long, deseeded
3 fat garlic cloves, skin on
1 large red chilli
1 large ripe tomato
10 shelled hazelnuts, roasted
10 blanched almonds, roasted
3 sprigs parsley
1 cup small slice day-old bread
8 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
400g pack large, cooked, peeled tiger prawns, defrosted if frozen
Method
Method:
Preheat the oven and grill to 180C.
On a lined baking tray place the capsicum, chilli, tomato and garlic and roast,
whilst continually turning, to blacken on each side for approximately 5-10
minutes.
Place in a bowl. Discard the stem of the chilli, and the skin off the garlic.
In food processor add all of the ingredients and pulse until coarse in
consistency.
Heat the sauce in a pan. Add the prawns to the sauce and stir until warmed
through.
