Photo by: Colin Campbell

Grilled prawns and corn

Print Recipe

10 rashers of smoky pancetta (80g)
50g coriander stems and leaves, plus 10g picked coriander leaves for the salad
2 tbsp tamarind paste
1 green chilli, de-seeded and chopped
1 clove garlic, crushed
2 tsp maple syrup
1 tbsp lime juice
75ml olive oil
12 large raw tiger prawns, peeled, tail on, or whole, with the shell and heads on, if you prefer them like that (400g gross)
2 corn cobs (380g net), lightly oiled
50g rocket
10g picked mint leaves
2 spring onion, thinly sliced (15g)
Salt and black pepper

Method

Bring a small pan of water to the boil. Add the pancetta, blanch for 30 seconds, drain and pat dry. Cut each rasher into 3 pieces and set aside.
Place 50g coriander, the tamarind, chilli, garlic, maple, lime juice, ¼ teaspoon of salt and some black pepper in the small bowl of a food processor. Blitz and, with the machine still running, slowly add the olive oil to form a uniform dressing. Pour half of the dressing over the prawns, stir and leave to marinate for about 20 minutes.
Place a ridged griddle pan on high heat and when it starts to smoke add the corn. Turn as you grill the cobs on all sides, a total of 8-10 minutes, until nice and chard all over (beware, this will create a lot of smoke). Remove and then use a sharp knife to shave off the corn in clumps. Season with ¼ teaspoon of salt and set aside. Place the prawns on the chargrill and cook for 2-3 minutes, turning once. Remove, set aside and then add the pancetta to the grill. Cook for 30 seconds, just to warm up.
Place the picked coriander, rocket, mint and spring onion in a bowl and pour over the remaining dressing. Mix gently and then divide half the salad between individual serving plates. Spoon the corn on top of the leaves, dot with the pancetta, finish with the remaining salad and then place three prawns on top of each portion. Serve at once.

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