Name: Prawn, corn and basil lettuce cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10-12
Ingredients: 2 bunches basil; Vegetable oil, for shallow frying; 200ml mayonnaise; 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)

Johanna and Karen are making a delicious summer dish that’s perfect for outdoor entertaining. Karen’s prawn, basil and corn salad is served with a creamy mayo, yoghurt and lemon dressing and it’s absolutely delicious.

Looking for more summer salads?

Ingredients

2 bunches basil

Vegetable oil, for shallow frying

200ml mayonnaise

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)

Method

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’s tips

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.

You might need

You might also like

Sang Choi Bao

Aussie Caesar salad with king prawns and mango

Grilled prawns with sweet corn and caramelised coconut dressing

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.