Gourmet recipes


Coconut ajoblanco, prawns and Forvm Chardonnay (Thermomix)

Type of plateAppetizer
Type of vinegarForvm Chardonnay

200 gr almonds
2 cloves of garlic
1/2 teaspoon salt
100 gr of bread crumbs
250 ml water
70 gr Virgin olive oil
30 gr vinagre Forvm Chardonnay
800 ml coconut milk
12 fresh prawns
Black sesame


  1. We put the bread crumbs in the water to soak.
  2. We put the almonds together with the salt and garlic in a food processor and crush until obtaining an almond powder.
  3. Add the soaked and drained bread and mash again until you get a paste.
  4. Pour the mixture into the blender glass; we incorporate the oil little by little while we blend with the mixer, to emulsify it.
  5. Add the FORVM Chardonnay vinegar, the coconut milk and beat everything again until a homogeneous mixture is left.
  6. We check the salt point and rectify. We reserve cold.
  7. Peel and grill the prawns. We booked.
  8. Place in a deep plate, with a base of ajoblanco and the prawns. We refresh with black sesame.