Grilled prawns and corn
Charred prawns and sweet corn with a zingy tamarind-lime kick.
Tossed rocket, mint and coriander over tender, juicy bites.
Finish with smoky pancetta for a bright, craveable summer plate.
lunch ⏱ 35 min 520 kcal / portion 24.0 g carbs / portion (estimated) crustaceans 🔗 Original source
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- blanch and pat dry pancetta
- blitz tamarind paste, chilli, garlic, maple syrup, lime juice, salt and black pepper; slowly add olive oil to form dressing
- pour half the dressing over prawns and marinate 20 min
- grill corn cobs 8-10 min until charred; shave off corn in clumps; season with salt
- chargrill prawns 2-3 min, turning once; remove and set aside
- warm pancetta on the griddle 30 seconds
- mix rocket, mint leaves, spring onion, picked coriander with remaining dressing
- assemble and serve: divide salad, spoon corn, dot with pancetta, top with grilled prawns