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Prawn rolls with smashed corn & crispy prosciutto
Prawn rolls with smashed corn & crispy prosciutto
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious prawn and corn rolls with crispy prosciutto, spicy mayo.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1/2 small brown onion, finely chopped
  • 2 sweet corn cobs, kernels removed
  • 20.00 gm water
  • 40.40 gm thickened cream
  • 85g (1/3 cup) whole egg mayonnaise
  • 20.00 ml fresh coriander, chopped
  • 3 tsp sriracha chilli sauce
  • 1 tsp lime rind, finely grated
  • 5.30 gm lime juice
  • 100g prosciutto slices
  • 300g small prawns, peeled, cooked
  • 4 soft white rolls, split
  • Extra coriander sprigs, to serve
  • Kettle Chunky Sea Salt Chips, to serve
Instructions:
  • In a saucepan, gently heat the butter and half of the oil. Sauté the onion for 2 minutes until soft. Add the corn kernels and cook for another 2 minutes. Pour in the water and simmer on low heat, covered, for 5 minutes until the corn is tender. Stir in the cream and cook for 1-2 minutes until thickened. Season to taste, then roughly blend using a stick blender. Set aside.
  • Mix together the mayonnaise, chopped coriander, sriracha, lemon zest, and lemon juice in a bowl. Season to taste.
  • Heat the rest of the oil in a non-stick pan over medium-high heat. Add the prosciutto and cook, turning, for 2 minutes until golden and crispy. Transfer to a paper towel-lined plate and break into large pieces using tongs.
  • Layer the prosciutto and smashed corn on the roll bases. Drizzle with mayo, then add the prawns and coriander. Place the roll tops on top to sandwich everything together. Enjoy with a side of Kettle chips.

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