Name: Char-grilled prawn and corn salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 20 (1kg) uncooked medium king prawns (shrimp); 2 clove garlic, crushed; 2 tablespoon lime juice; 1/2 teaspoon ground cumin; 1 teaspoon caster (superfine) sugar; 1 tablespoon olive oil; 2 (500g) trimmed corn cobs; 20 gram (¾ ounce) butter, softened; 2 tablespoon olive oil, extra; 3 x 15cm (6-inch) corn tortillas, cut into thin strips; 1 medium_piece (250g) avocado; 1/2 medium_piece (120g) iceberg lettuce, shredded finely; 6 small_piece (100g) radishes, trimmed, sliced very thinly; 1 cup loosely packed fresh coriander (cilantro) leaves; 2 tablespoon lime juice; 1/4 cup (60ml) olive oil; 1 green chilli, seeded, chopped finely; 1 clove garlic, crushed; 1 teaspoon caster (superfine) sugar

Ingredients

20 (1kg) uncooked medium king prawns (shrimp)

2 clove garlic, crushed

2 tablespoon lime juice

1/2 teaspoon ground cumin

1 teaspoon caster (superfine) sugar

1 tablespoon olive oil

2 (500g) trimmed corn cobs

20 gram (¾ ounce) butter, softened

2 tablespoon olive oil, extra

3 x 15cm (6-inch) corn tortillas, cut into thin strips

1 medium_piece (250g) avocado

1/2 medium_piece (120g) iceberg lettuce, shredded finely

6 small_piece (100g) radishes, trimmed, sliced very thinly

1 cup loosely packed fresh coriander (cilantro) leaves

2 tablespoon lime juice

1/4 cup (60ml) olive oil

1 green chilli, seeded, chopped finely

1 clove garlic, crushed

1 teaspoon caster (superfine) sugar

Method

1.Peel and devein prawns, leaving tails intact. Combine prawns, garlic, juice, cumin, sugar and oil in a large bowl. Cover, refrigerate 10 minutes.

2.Meanwhile, make dressing. Place ingredients in a screw-top jar, shake well. Season to taste.

3.Brush corn with butter, season. Cook corn on a heated oiled char-grill pan (or barbecue), turning, 10 minutes or until browned lightly and just tender. Using a sharp knife, cut corn kernels from cobs. Transfer to a small bowl, cover to keep warm.

4.Meanwhile, heat extra oil in a medium frying pan over medium heat, fry tortilla strips, in two batches, stirring, 2 minutes or until golden. Remove with a slotted spoon, drain on paper towel. Season with salt to taste.

5.Season prawn mixture, cook on heated char-grill pan for 3 minutes, turning halfway, or until just cooked through.

6.Halve avocado, scoop flesh into a large bowl. Add lettuce, radish and three-quarters of the coriander, toss gently to combine. Arrange lettuce mixture on a platter, layer with prawns and corn, then drizzle with dressing.

7.Serve salad topped with tortilla strips and remaining coriander.

The tortilla strips can be prepared a day ahead; cool and store in an airtight container.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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