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Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Rating
4.5rating out of 5

(394 reviews from our customers)

Prep Time

50 min

Cuisine

Spanish

Impress your loved ones with this sophisticated celebration of Spanish flavours. Juicy jumbo king prawns come together with garlic and chilli to create the perfect flavour match. You'll serve them with simple, fragrant saffron potato cake and a smoky Romano velouté – a colourful, velvety-smooth sauce.

Prep Time

50 min

Cuisine

Spanish

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Saffron-(pinch)
1 pinch of saffron
garlic-clove
2 garlic cloves
Cheddar-cheese
40g mature cheddar †
Cherry-tomatoes
125g cherry tomatoes
Panko breadcrumbs edit
60g panko breadcrumbs †
Rocket salad
50g wild rocket
chilli flakes 3.18
1 tsp dried chilli flakes
Potatoes
300g potatoes
Romano Pepper
1 Romano pepper
fresh-parsley
5g parsley
vegetable stock cube (new5/18)
1/2 vegetable stock cube †
soft cheese2
50g soft cheese †
jumbo king prawns
248g jumbo king prawns †
Shaoxing wine (3.18)
15ml Chinese rice wine
You Will Need
Food processor, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 pinch of saffron
  • 1 garlic clove
  • 40g cheddar cheese<span class="strong">†</span>
  • 125g cherry tomatoes
  • 60g panko breadcrumbs<span class="strong">†</span>
  • 50g rocket
  • 1 tsp dried chilli flakes
  • 300g potatoes
  • 1 Romano pepper
  • 5g parsley
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 248g jumbo king prawns<span class="strong">†</span>
  • 1 Chinese rice wine sachet (15ml)
Typical Values per 100g per serving
Energy 446 kJ
106 kcal
2257 kJ
536 kcal
Fat
of which saturates
3.4 g
1.9 g
17.2 g
9.4 g
Carbohydrate
of which sugars
12.7 g
1.5 g
64.5 g
7.5 g
Fibre 1.1 g 5.4 g
Protein 7.2 g 36.7 g
Salt 0.96 g 4.85 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 pinch of saffron
saffron (100%)
1 garlic clove
garlic
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
125g cherry tomatoes
cherry tomatoes
60g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
50g rocket
wild rocket
1 tsp dried chilli flakes
dried chilli flakes
300g potatoes
potato
1 Romano pepper
red romano pepper
5g parsley
flat parsley (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
248g jumbo king prawns
king prawns (crustacean) 93%, added water, salt. may contain molluscs
1 Chinese rice wine sachet (15ml)
rice wine (100%)
Allergens
  • Allergens highlighted by † (milk, gluten, celery, crustacean)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Roast the peppers

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6.

Cut the Romano pepper[s] in half (scrape the seeds and pith out with a teaspoon).

Add the pepper to a baking tray, drizzle with olive oil and put the tray in the oven for 20-25 minutes or until softened.

Boil a kettle.

2 Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Boil the potatoes

Meanwhile, peel and chop the potatoes into rough, bite-sized pieces.

Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 minutes or until fork-tender.

Once cooked, drain and leave them to steam dry.

3 Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Make the saffron potato cake mix

Meanwhile, grate the cheddar, then chop the parsley finely including the stalks.

Mash the potatoes until smooth.

Add the grated cheddar, chopped parsley, saffron and panko breadcrumbs and season with a generous pinch of salt and pepper.

Mix thoroughly or until the breadcrumbs are fully incorporated.

4 Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Prepare the potato cakes

Divide the mash into 2 [4] and shape them into potato cakes.

Once the Romano pepper is done, transfer them to a plate and set aside for later.

Add the potato cakes to the tray and drizzle them all over with vegetable oil.

Return the tray to the oven for 20-25 minutes or until golden and crisp, turning once halfway – these are your saffron potato cakes.        

5 Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Prepare the vegetables

Meanwhile, peel and finely slice (don't chop!) the garlic.

Slice the cherry tomatoes in half.

Re-boil a kettle.

6 Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Make the Romano velouté

Once the saffron potato cakes have been in the oven for 15 minutes, dissolve 1/2 [1] vegetable stock cube and the soft cheese in 100ml [200ml] boiled water – this is your creamy stock.

Peel the skin from the roasted Romano pepper[s] and discard.

Add the Romano pepper and creamy stock to a food processor (or blender!) and blitz until smooth – this is your Romano velouté.

7 Garlic & Chilli Jumbo Prawns, Saffron Potato Cake & Romano Velouté

Cook the jumbo prawns

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add the garlic and cook for 30 seconds or until fragrant.

Once fragrant, add the jumbo king prawns, chilli flakes (Can't handle the heat? Go easy!) and Chinese rice wine and cook for 1-2 minutes. 

Add the cherry tomatoes and season with a pinch of salt.

Cook for 2-3 minutes further or until the prawns are cooked through.

 

8

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Serve up!

Wash, then pat the wild rocket dry.

Serve the saffron potato cakes over the Romano velouté.

Top with the garlic & chilli prawns and the rocket.

Enjoy!

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