Prawn popcorn with sweet corn purée

Recipe from: 29 September 2014
recipes, seafood, snacks

Ingredients 12
Servings 4
Time

Ingredients

  • 12
    tiger prawns
  • beer batter
  • loose kernels of 2 sweet corns
  • 2
    shallots
  • 1
    cloves
    garlic
  • 185
    ml
    chicken stock
  • 50
    ml
    cream
  • butter for frying
  • 1/2
    lemon
  • 2
    Tbs
    soya sauce
  • salt and pepper
  • oil for deep-frying
 

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

 

Read more on: lucky star
 

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