Peppers

Jl. Pantai Pererenan No.112, Pererenan, Kec. Mengwi, Kabupaten Badung, Bali 80351

60 Minutes
Difficult
Appetizer & Snack, Brunch, Dinner, Lunch

Delicious dish perfect for sharing before the main course.

Ingredients

This Recipe Serves 4

8 Piquillo peppers

1 onion cut into Brunoise

1 clove garlic

200 ml milk

100 ml liquid cream

1 little grated cheese for gratin

1 tablespoon flour

50 gr peeled raw prawns

8 surimi bars

Olive oil

Salt

Direction

Now we are going to create the sauce that will accompany the peppers, for them we take a saucepan or small frying pan and put over medium high heat together with a splash of oil.

When it starts to get hot, add the other 1/2 chopped onion and once it is browned add 2 piquillo peppers and the liquid cream.

Mix and let it reduce, add a little salt.

Once everything is mixed, remove from the heat and beat with a mixer at minimum speed until a homogeneous cream is obtained.

Now with the help of a dessert-type spoon, we will fill in the rest of the piquillo peppers and place them on a clay dish or casserole.

When we have all the fillings, it is time to bathe with the sauce that we have created.

To finish, prepare a tray lined with greaseproof paper and sprinkle a little grated cheese on the platter with the peppers.

Place at 180ºc in super grill mode for about 15 minutes, until the cheese is a little brown.

Serves

Serve warm with a bit of pesto on the top.

Chef's Tip

You can accompany them whatever you like the most. Enjoy!

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Peppers

Jl. Pantai Pererenan No.112, Pererenan, Kec. Mengwi, Kabupaten Badung, Bali 80351

Ingredients

Direction

Serves

Chef's Tip

The Restaurant

Pescado Bali

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The Chef

Satrio Adi Guna

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