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Corn smash and crispy kipflers with chilli lime prawns
Corn smash and crispy kipflers with chilli lime prawns
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Barbecue golden crispy potatoes in a disposable tray for easy cleanup and maximum flavor.
Ingredients:
  • 500g kipfler potatoes, scrubbed
  • 60ml (1/4 cup) extra virgin olive oil
  • 3 sweet corn cobs, kernels removed
  • 600g peeled green prawns, tails intact
  • 20.00 ml Sriracha chilli sauce
  • 2 garlic cloves, crushed
  • 1 lime, rind finely grated, juiced
  • 125.00 ml fresh coriander leaves
  • 75g soft feta, crumbled
  • Lime wedges, to serve
Instructions:
  • Place the potatoes in a saucepan of cool water, bring to a boil, and cook for 10 minutes until just tender. Drain, rinse with cold water, and halve.
  • Heat 1 tablespoon of oil in a saucepan over medium-low heat. Add shallot and sauté for 2 minutes until softened. Stir in the corn and cook for an additional 2 minutes. Pour in the milk, reduce heat to low, cover, and simmer for 5-6 minutes until the corn is tender. Coarsely puree the mixture and set aside.
  • Preheat a covered barbecue grill to medium-high heat. Place the potatoes in a foil roasting tray, drizzle with 1 tablespoon of oil, season, and cook with the lid closed, turning occasionally, for 25-30 minutes until golden brown.
  • In a bowl, mix together prawns, sriracha, garlic, lime zest, lime juice, and olive oil. Season with salt and pepper. Grill prawns, turning occasionally, for 3-4 minutes until they are just cooked through.
  • Garnish the corn smash with potatoes, prawns, fresh coriander, crumbled feta, and a squeeze of lime before serving.

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