RECIPE

CHILLI GARLIC PRAWNS WITH SWEETCORN CAKES

INGREDIENTS

 

For the chilli garlic prawns

• 6 tbsp Olive oil
• 1 garlic clove, finely chopped
• 1 red chilli, finely chopped
• 12 tiger prawns, peeled and de-veined
• sea-salt and freshly ground black pepper

For the sweet corn cakes

• 1 red onion, chopped
• 2 eggs
• 1 tbsp chopped Coriander
• 125g plain flour
• 1 tsp Baking powder
• 525g fresh corn kernels
• 3 tbsp Olive oil, for frying

For the herb salad

• small bunch chervil
• small bunch Coriander
• small bunch flat-leafed parsley
• small bunch frisée lettuce

METHOD

1. Heat 2 tablespoons of the olive oil in a saucepan; add the garlic and chilli, and cook over a low heat for 2 minutes.
2. Tip in the prawns and season. Cook for 2 minutes, until just opaque.
3. Remove the prawns from the pan and stir in the remaining olive oil to make the dressing.
4. Place the onion, eggs, coriander, flour and baking powder in a food processor with 475g of the corn kernels; process until combined. Season and transfer the mixture to a bowl.
5. Stir in the remaining corn kernels.
6. Heat the oil in a frying pan, drop in tablespoonfuls of the batter and cook for about 1 minute on each side.
7. Toss the salad leaves with the dressing.
8. Divide the sweetcorn cakes between 4 plates, top with the salad and sit the prawns on top. Drizzle the remaining dressing around and serve.

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 15 minutes