About this recipe:Fried polenta is served with prosciutto wrapped prawns and drizzled with a hazelnut liqueur sauce. It's the perfect combination of flavours and textures. Impress your guests at your next dinner party with this dish.
salt and pepper to taste
90g dry polenta
175g mascarpone cheese
2 tablespoons olive oil
6 raw king prawns, peeled and deveined
170g toasted hazelnuts, finely chopped
6 slices prosciutto
4 tablespoons hazelnut liqueur
150ml double cream
4 spring onions, with tops flared
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Method Prep:15min › Cook:20min › Ready in:35min
In a medium-size saucepan bring water to the boil. Add butter, salt and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 5cm thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick frying pan. Set aside. (Can be prepared in advance).
Coat prawns with hazelnuts and wrap each with a slice of prosciutto. In a frying pan, saute prawns carefully in remaining olive oil. Remove prawns from the pan and keep them warm.
Pour hazelnut liqueur into another frying pan (or the same frying pan used to saute the shrimp, cleaned). When hazelnut flavoured liqueur is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
To assemble, place a polenta disk in the centre of a serving dish. Arrange prawns around the plate. Drizzle sauce mixture on top. Garnish with spring onions.