Char-grilled prawn and corn salad

  • 40 mins cooking
  • Serves 4
  • Print


Char-grilled prawn and corn salad
  • 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


Char-grilled prawn and corn salad
  • 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.

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