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Garlic Chilli Prawns on Sweetcorn Cakes and Herb Salad


  • Garlic chilli prawns

  • Sweet corn cakes

  • Herb salad


  • 1.

    For the garlic prawns, heat 2tbsp of the olive oil in a pan, add finely chopped garlic and chilli and sweat for 2 minutes. Add the prawns and season. Cook for 2 minutes until just opaque. Spoon out the prawns and add the rest of oil to use as the dressing.

  • 2.

    For the sweet corn cakes, place all the ingredients in a food processor leaving out 50g of the corn kernels. Blitz until it has combined, season and place in a bowl. Stir in the remaining corn kernels.

  • 3.

    Heat a frying pan, add a little oil and using a tablespoon, spoon some batter into the pan. Cook for about a minute in each side.

  • 4.

    For the salad, place all the salad ingredients in iced water to crisp. Drain, then toss in dressing and serve.

  • 5.

    To assemble, place sweet corn cakes on the bottom of a plate. Add the herb salad and place the prawns on top. Drizzle flavoured oil around the plate and on the prawns and serve.

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Garlic Chilli Prawns on Sweetcorn Cakes and Herb Salad.


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