2 bunches basil
Vegetable oil, for shallow frying
150ml Greek-style yoghurt
2 habanero chillies, finely diced
4 shallots, finely sliced
Sea-salt flakes and freshly ground black pepper, to season
Juice of 1 lemon
24 large prawns, cooked and peeled
6 cooked corn cobs (see Cook’s tips, at bottom), kernels sliced off
1 iceberg lettuce, leaves carefully separated for cups (see Cook’s tips, bottom)
Pick leaves off 1 bunch of basil. Heat oil in a frying pan on medium and shallow-fry leaves in batches (be careful as oil will spit), draining on paper towel. Leaves will crisp as they cool. Once cooled, keep in an airtight container until ready to use.
Combine mayonnaise, yoghurt, chilli and shallots in a bowl. Add torn leaves of remaining bunch of basil. Season and juice to taste.
Roughly chop prawns and put in a large bowl with corn kernels, spoon over basil mayonnaise and
toss to combine.
Spoon a generous amount of prawn and corn mixture into each lettuce cup and garnish with fried
basil leaves. Serve.
- Cook corn in a large saucepan of boiling salted water for 10 minutes. Or brush with oil and cook in a grill pan on medium heat for 10 minutes until tender and lightly charred.
- To separate cups, bang base of lettuce on a bench, then twist out core. Or, cut out core with a knife, turn upside down and run under cold water and separate cups.
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