Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Chargrilled prawns with salmorejo and pancetta


You'll need

1 egg, at room temperature 12 green king prawns, peeled, head and tails intact, cleaned 1 garlic clove, crushed with a mortar and pestle ¼ cup (firmly packed) flat-leaf parsley, finely chopped ½ lemon, juice only 1 tbsp olive oil 4 thin slices of pancetta   Salmorejo 200 gm very ripe vine-ripened tomatoes, coarsely chopped 1 small garlic clove, crushed 50 gm crustless two-day-old bread, coarsely chopped 1 tbsp extra-virgin olive oil, plus extra for drizzling

Method

  • 01
  • For salmorejo, process tomato and garlic in a food processor until smooth. Pass through a fine sieve, discarding solids. Place bread in food processor, add tomato juice and pulse to combine, then rest for 15 minutes. Season to taste with sea salt. With motor running, gradually add olive oil and 40ml chilled water and process until mixture is smooth and velvety. Set aside.
  • 02
  • Cook egg in a saucepan of boiling water until hard boiled (7-9 minutes). Cool under running water, peel, coarsely chop, place in a bowl and refrigerate until needed.
  • 03
  • Combine prawns, garlic, 1 tsp parsley, lemon juice and olive oil in a bowl. Season to taste and set aside.
  • 04
  • Meanwhile, preheat a grill on high heat. Place pancetta on a lightly greased oven tray and grill until crisp and golden (3-5 minutes each side). Cool, then crumble.
  • 05
  • Heat a barbecue or chargrill plate on high. Cook prawns, turning once, until just cooked through (2-3 minutes each side). Spoon salmorejo evenly into 4 serving dishes, top with 3 prawns and scatter chopped egg, crumbled pancetta and remaining parsley over. Drizzle with olive oil and serve immediately.

“Loved the prawn tapa with chopped egg and pancetta at Melbourne’s Añada. Would Jesse Gerner be willing to share the recipe?”
John Conway, Albert Park, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.