Mexican grilled prawn, corn and avocado salad
Add an extra 30 minutes for marinating.
Ingredients
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 Tbsp extra virgin olive oil
24 extra large green king prawns, peeled, tails in tact
Sea-salt flakes and freshly ground black pepper, to season
3 cobs corn, husks and silks removed
1 large red capsicum, cut into triangular pieces
1 avocado, diced
1 ½ cups watercress sprigs
1 ½ cups shredded red cabbage
½ cup coriander sprigs
½ red onion, very thinly sliced
4 Tbsp extra virgin olive oil
lime wedges, to serve
smoky harissa mayonnaise, to serve
Method
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Put cumin, coriander, paprika and oil into a large bowl. Add prawns and toss to coat. Set aside for 30 minutes to allow prawns to marinate.
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Preheat a chargrill plate over high heat. Grill corn cobs for 10 minutes, turning occasionally until charred all over. During the last 2 minutes of cooking, add capsicum, cook for 2 minutes or until lightly charred. Set corn and capsicum aside. To the same grill plate, add prawns. Cook for 5 minutes, turning until cooked through and lightly charred.
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Slice kernels off corn cob. Arrange corn, avocado, watercress, cabbage, coriander, onion, capsicum and prawns on 4 serving plates. Drizzle with oil and serve with lime wedges and mayonnaise.
