06/17/2021
ingredients
10g green prawns, peeled, deveined, tails intact
1 tbsp chopped fresh coriander leaves, plus 1/4 cup extra
1 tbsp lime juice
2 garlic cloves, crushed
1/2 tsp sweet paprika
1 tbsp Cobram Estate Light Flavour Intensity Extra Virgin Olive Oil
2 sweet corn cobs, cooked, kernels removed
200g grape tomatoes, halved
400g can kidney beans, rinsed, drained
2 green shallots, thinly sliced
40g butter, chopped
1 fresh jalapeno chilli, finely chopped
1 tbsp lime juice
1 tbsp honey
Lime cheeks, to serve
Select all ingredients
Step 1
Combine prawns, coriander leaves, lime juice, garlic, sweet paprika and half the olive oil in a bowl. Set aside for 10 minutes to marinate.
Pause
Unmute
Current Time 0:12
/
Duration 0:58
How to peel and devein cooked and raw prawns
Step 2
Meanwhile, combine the corn, tomato, kidney beans, extra chopped coriander, shallots and remaining oil in a large bowl.
Step 3
Preheat a barbecue or chargrill on medium-high. Season prawns. Cook, turning, for 3 minutes or until cooked through. Transfer to a plate.
Step 4
Melt butter in a frying pan over medium high heat. Simmer for 1 minute or until foaming. Stir in chilli for 1 minute or until butter is light golden. Remove from heat. Stir in lime juice and honey.
Step 5
Divide corn mixture among serving plates. Top with prawns. Drizzle with butter sauce. Serve with lime cheeks
