Corn cakes with grilled prawns and lime mayo
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Sweet prawns and corn kernels are perfectly balanced by a fragrant hint of coriander and lime.
Ingredients
Plain flour
¼ cup(s), (35g)
White self-raising flour
¼ cup(s), (35g)
Egg(s)
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)
Instructions
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.
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