Prawn popcorn with sweet corn purée

Name: Prawn popcorn with sweet corn purée
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 12 prawns tiger; sweet corn loose kernels, 2; 2 shallots; 1 cloves garlic cloves; 185 ml stock chicken; 50 ml cream; butter for frying; 1/2 lemon; 2 Tbs soy sauce; salt and freshly ground black pepper; oil for deep frying

4 servings

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Crunchy, golden bites of heaven.

By Food24 September 29 2014

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Ingredients (11)

12	prawns — tiger

BEER BATTER

	sweet corn — loose kernels, 2
2	shallots
1 cloves	garlic — cloves
185 ml	stock — chicken
50 ml	cream
	butter — for frying
1/2	lemon
2 Tbs	soy sauce
	salt and freshly ground black pepper
	oil — for deep frying

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Method:

Make your beer batter (recipe here), cover and set aside.

Heat your butter, sweat (to fry without colour) your onions and garlic then add your sweet corn kernels. Add ½ cup chicken stock, cover and cook until soft. Once the corn is soft, blend with a stick blender until a paste is formed. Add the cream and ¼ cup chicken stock then season to taste.

Remove shell and ‘vein’ of the prawns then cut each prawn into 4 bite sized pieces. Dip into beer batter and deep-fry until golden.

Serve with guacamole on the side.

Recipe reprinted with permission of Braam’s Bite. To see more recipes, please click here.