Chilli garlic prawns with sweetcorn cakes

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.

Comments                        add a comment

Be the first to add a comment...

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-leaf parsley
small bunch frisée lettuce

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs
Real Italian food for real food lovers