Grilled Lemon Prawns with Corn Cakes

cookwithkathy

Jun 2

Ingredients

32 large uncooked prawns
2 cloves garlic, crushed
6 tsp finely grated lemon rind
4 tbsp chicken stock
4 tsp freshly ground black pepper

Corn Cakes

3 medium (1.2 kg) kumara (sweet potato)
7 trimmed (1.75 kg) fresh corn cobs
2 small (160 g) brown onions, finely chopped
2 cloves garlic, finely crushed

Salsa

500 g arugula, shredded
4 small (520 g) well-ripened tomatoes, chopped
2 small (160 g) brown onions, finely chopped
4 tsp olive oi

Method

Make corn cakes. Boil, steam or microwave kumara until tender; drain and mash.
Remove kernels from corn cobs.
Cook onion and garlic in heated, oiled pan until soft, add corn kernels and cook, stirring, until lightly browned.
Combine kumara and corn mixture in a bowl. Shape 2 tbsps of mixture into a small, round cake. Repeat with remaining mixture. Refrigerate for 30 minutes.
Cook corn cakes in batches in large, heated, oiled pan until lightly browned all over. Keep warm.
Make salsa: Combine all ingredients in small bowl. Set aside
Shell and devein prawns, leaving tails intact.
Combine prawns, garlic, lemon rind, stock and black pepper in small bowl. Cover and refrigerate for at least 30 minutes.
Drain prawns from marinade, discard marinade.
Thread each prawn onto a wooden skewer. Grill for 2 minutes on each side or until just cooked through. Serve with corn cakes and salsa.

Makes 8 servings.

Source: Simply Light Food