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

Delicious dish perfect for sharing before the main course.


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



  • 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!

    The Restaurant

    Pescado Bali

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