Corn tamales with coriander butter prawns

Fairlady
12 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

375.00 ml sweetcorn — off the cob
1.00 onion
500.00 ml stock — chicken
90.00 ml butter
375.00 ml polenta — cooked
0.00 sea salt and freshly ground black pepper
24.00 sweetcorn — on the cob, steamed
48.00 prawns — shelled and deveined
125.00 ml butter
4.00 garlic — cloves, crushed
500.00 ml fresh coriander
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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.



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