Char-Grilled Prawn and Corn Salad

Salad

Cook Time: 40 min Servings: 4 Source:

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

Directions

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

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

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.

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.

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

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.

Serve salad topped with tortilla strips and remaining coriander.

Notes

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