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Spicy prawn cocktails with corn & white beans
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spicy mayo-tossed prawns served with refreshing corn and white bean salad.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 fresh corncobs, husks and silk removed, kernels separated
  • 5 shallots, trimmed, thinly sliced
  • 410g can cannellini beans, rinsed, drained
  • 250g cherry tomatoes, quartered
  • 42.00 gm fresh lime juice
  • 125g (1/2 cup) sour cream
  • 62.50 ml fresh coriander leaves, finely chopped
  • 0.63 gm ground cumin
  • 1.30 gm red Tabasco pepper sauce
  • 21.00 gm fresh lime juice, extra
  • 18 cooked large prawns, peeled leaving tails intact
  • Fresh coriander sprigs, to serve
Instructions:
  • 1. Heat oil in a large non-stick frying pan over medium heat. Cook corn for 4 minutes until tender, then add shallot and beans. Cook for an additional 2-3 minutes, then transfer to a large bowl. Stir in tomato and lime juice.
  • Mix together sour cream, fresh coriander, ground cumin, a dash of Tabasco sauce, and a splash of extra lime juice in a bowl.
  • Serve the salad in individual bowls and garnish with prawns, a dollop of sour cream mixture, and fresh coriander sprigs.

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