Save to your scrapbook
Prawn, corn and little gem salad with chilli-peanut dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 small red onion, finely sliced
1½ limes, juice
1 small garlic clove, crushed
1 tsp Gran Luchito smoked chilli paste*
2 tbsp smooth peanut butter
small handful coriander leaves, ½ finely chopped
2 sweetcorn cobs
180g pack raw extra large king prawns
1 pack little gem lettuces, quartered
* selected stores
1. Put the onion and juice of 1 lime in a bowl with a little salt; set aside. Put the remaining juice in another bowl; stir in the garlic, chilli paste and peanut butter. Whisk in 1-2 tbsp water until smooth and pourable. Season; mix in the chopped coriander.
2. Simmer the corn in boiling water for 8 minutes; drain well. Meanwhile, heat a griddle to smoking hot; cook the corn for 6-8 minutes, turning now and then, until lightly charred and tender; set aside. Cook the prawns for 1-2 minutes each side, until pink.
3. Divide the lettuce between 2 plates. Carefully slice the kernels from the corn; scatter over the lettuce, followed by the prawns, onions, dressing and remaining coriander leaves
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Mar 29 18:17:17 BST 2018.