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Photo of Corn cakes with grilled prawns and lime mayo by WW

Corn cakes with grilled prawns and lime mayo

Total Time
40 min
20 min
20 min
Sweet prawns and corn kernels are perfectly balanced by a fragrant hint of coriander and lime.


Plain flour

¼ cup(s), (35g)

White self-raising flour

¼ cup(s), (35g)


1 medium, lightly beaten

Skim milk

2 tbs, (40ml)

Frozen corn

¾ cup(s), (120g) thawed

Olive oil

1 tbs

Raw peeled prawns

500 g, peeled, deveined, tails intact

Light whole egg mayonnaise

¼ cup(s), (75g)

Lime juice

1 tsp

Lime rind

1 tsp, finely grated

Fresh coriander

2 tbs, leaves

Oil spray

1 x 3 second spray(s)


  1. Sift the combined flour into a bowl. Make a well in the centre. Whisk the egg and milk in a small jug until combined. Whisk the egg mixture into the flour mixture until smooth. Stir in the corn and half the coriander until combined. Season with salt and pepper.
  2. Heat half the oil in a large non-stick frying pan over medium-high heat. Spoon six tablespoonful quantities of the corn mixture into the pan to make 6 corn cakes. Cook for 2-3 minutes each side or until golden and cooked through. Transfer to a plate and cover loosely to keep warm. Repeat with remaining oil and corn mixture to make 12 corn cakes.
  3. Lightly spray a large frying pan with oil and heat over medium-high heat. Cook the prawns for 1-2 minutes each side or until they curl and change colour.
  4. Combine the mayonnaise, lime juice and half of the lime rind in a bowl. Season with salt and pepper. Place the corn cakes on a serving plate. Top each with 1 prawn and a dollop of lime mayo to serve. Garnish with the remaining lime rind and coriander.


TIP: The lime mayo can be made a day ahead. The corn cake batter can be made up to 1 hour in advance.