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.
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