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Prawn-stuffed piquillo peppers with spring garlic sauce

Name: Prawn-stuffed piquillo peppers with spring garlic sauce
Prep time: 105 min
Cook time: 45 min
Total time: 150 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Piquillo peppers (16 drained peppers); 320 g King prawns (peeled tails from 16 prawns, reserve heads); 6 g Garlic; 100 g Spring Onion; 115 g Plain flour (50 g filling, 25 g sauce and 40 g coating); 500 ml Milk; 30 ml Tomato sauce; 120 g Green garlic; 100 g Egg (2 eggs); 160 ml Extra virgin olive oil (Estimated amount consumed: 35 ml stock, 45 ml sautéing, 30 ml béchamel, 30 ml sauce and 20 ml frying; frying bath extra); 600 ml Water (to yield about 500 ml stock); 1 g Tarragon; 3 g Parsley; 2 g Salt

Total time2 h 30 min Preparation 45 min · Cooking 45 min · Chilling 1 h

Preparation excluding the indicated waiting: 45 min · Cooking: 45 min · Chilling: 1 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Crustaceans: Ingredient to check: King prawns. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Milk. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce.

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Prawn-stuffed piquillo peppers with spring garlic sauce. Chill filling in a thin layer so you can fill peppers without tearing them.

Jump to steps

45 minpreparation excluding indicated waiting

45 mincooking

1 hChilling

4servings

2.714 kcalwhole recipe

679 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 30 min Preparation 45 min · Cooking 45 min · Chilling 1 h

Preparation excluding indicated waiting: 45 min · Cooking: 45 min · Chilling: 1 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Main course More than 2 hours Spanish

Allergens

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Diet

Pescatarian

Dish type

Main course

Meal

Lunch

Preparation

Boiling

Appliances

CasseroleStrainer

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Peel prawns. Cook heads in 35 ml oil for 4 minutes, add water, simmer for 12 minutes and strain, pressing. Discard heads.
Soften chopped garlic and spring onion in 45 ml oil for 6 minutes. Add chopped tails and half the salt and sauté for 2 minutes. Set aside.
Cook 50 g flour in 30 ml oil for 2 minutes. Gradually stir in milk and cook for 10 minutes. Mix in prawns, tarragon and tomato sauce.
Spread filling in a dish, cover the surface with food-safe film and cool slightly; refrigerate until cold, about 1 hour.
Soften chopped green garlic in 30 ml oil, stir in 25 g flour for 2 minutes, then add 500 ml stock and remaining salt and cook for 8 minutes.
Fill piquillo peppers, coat in 40 g flour and beaten eggs and fry in oil until golden. Drain on kitchen paper and serve four per person over sauce with parsley.