Corn tamales with coriander butter prawns

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 11
Servings 12
Time

Ingredients

  • 375
    ml
    fresh corn kernels
  • 1
    onion
  • 500
    ml
    chicken stock
  • 90
    ml
    butter
  • 375
    ml
    polenta, cooked
  • salt and freshly ground black pepper
  • 24
    fresh corn husks, steamed until soft
  • 48
    prawns, cleaned and shelled
  • 125
    ml
    butter
  • 4
    garlic cloves, crushed
  • 500
    ml
    fresh coriander
 

Method

 
Purée corn, onion and stock. Mix in butter, polenta and seasoning.
Pat corn husks dry. Overlap two husks and place a large spoonful of corn mixture in the middle.
Wrap to enclose filling. Make 10 tamales in this way.
Tear remaining four husks into 20 strips and use to tie both ends of each tamale.
Steam, bake or braai for 20 minutes.
Fry prawns in the butter, garlic and coriander.
To serve, split open the tamales and top with the prawns and buttery sauce.
COOK'S NOTE
Tamales are a traditional Mexican dish made with dried corn husks that are filled with a corn mixture and then baked or steamed.
The dried husks are not available in South Africa, so for this recipe, fresh ones have been used. Alternatively, you can use banana leaves.
 

Read more on: steam  |  bake
 

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