King prawns with romesco crust

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Serves 4

Preparation time
overnight

Cooking time
over 2 hours








Ingredients

For the romesco crust100g/3½oz piquillo peppers (if unavailable, substitute with red bell peppers)salt and freshly ground black pepper1 sprig fresh rosemary, leaves only, chopped1 garlic clove, thinly sliced1 tbsp butter50g/2oz blanched almonds50g/2oz fresh breadcrumbsFor the prawns20 large raw king prawns3 tbsp olive oil2 large courgettes, roughly choppedsalt and freshly ground black pepper1 garlic clove, finely chopped1 sprig fresh thyme, leaves only, chopped

Method

1. The day before you want to make the prawns, preheat the oven to its lowest setting.2. For the romesco crust, spread the peppers out on a baking sheet. Season with salt and freshly ground black pepper and sprinkle with the rosemary and garlic.3. Transfer to the oven and leave to dry out overnight - they' re done when darkened in colour and shrivelled.4. The next day, to make the crust, heat the butter in a small pan over a low to moderate heat and lightly toast the almonds, stirring constantly to colour them evenly without burning. 5. Place the dried peppers into a food processor with the almonds (including the butter) and breadcrumbs and blend to make a powder. You' ll have some left over which you can freeze and sprinkle over lamb or fish.6. For the prawns, peel the prawns and carefully cut an incision along their backs using a sharp knife. Use a toothpick or skewer to pull out the black intestinal threads and discard.7. Heat two tablespoons of the olive oil in a pan and add the courgettes. Season with salt and freshly ground black pepper, sprinkle over the garlic and thyme and gently fry for 2-3 minutes on each side, or until soft and golden-brown. Remove from the pan and leave to one side while you cook the prawns. 8. Season the prawns with salt and freshly ground black pepper. Heat the remaining tablespoon of olive oil in a frying pan over a medium-high heat and sauté the prawns until they turn completely pink on both sides and are cooked through.9. To serve, place the courgettes and prawns onto a large serving platter and sprinkle with a little of the romesco crust.