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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

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Grilled prawns and corn
v3 · rb0e705f985 20260727Z1751 10 pieces pancetta 12 pieces prawn 2 pieces corn cob 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 ⏱ 20 min pour half the dressing over prawns and marinate 🍳 ⏱ 8-10 min grill corn cobs until charred; shave off corn in clumps; season with salt 🍳 ⏱ 2-3 min chargrill prawns, 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 Grilled Prawns 🍤 60 g coriander 50 g rocket 10 g mint leaf 2 pieces spring onion 2 tbsp tamarind paste 1 piece chilli 1 piece garlic 2 tsp maple syrup 1 tbsp lime juice 75 ml olive oil ¼ tsp salt black pepper to taste coriander, rocket, mint leaf, spring onion dressing half dressing remaining
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Preparation steps

  1. blanch and pat dry pancetta
  2. blitz tamarind paste, chilli, garlic, maple syrup, lime juice, salt and black pepper; slowly add olive oil to form dressing
  3. pour half the dressing over prawns and marinate 20 min
  4. grill corn cobs 8-10 min until charred; shave off corn in clumps; season with salt
  5. chargrill prawns 2-3 min, turning once; remove and set aside
  6. warm pancetta on the griddle 30 seconds
  7. mix rocket, mint leaves, spring onion, picked coriander with remaining dressing
  8. assemble and serve: divide salad, spoon corn, dot with pancetta, top with grilled prawns

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