INGREDIENTS
6 green prawns, tails intact.
1 tsp chopped fresh coriander leaves, plus 1/4 cup extra.
1 tsp lime juice.
1/2 tsp garlic, crushed.
1/2 tsp sweet paprika to dust prawns.
1 tsp extra virgin olive oil.
1 sweet corn cobbette, cooked, kernels removed.
4 grape tomatoes, halved.
1 tbs cooked black beans, rinsed, drained.
1 tbs spring onions, thinly sliced.
10g butter, chopped.
1/4 fresh jalapeno chilli, finely chopped.
1 tsp lime juice.
1 tsp honey.
Mixed lettuce leaves.
Lime cheeks, to serve.
METHOD
1. Preheat oil and garlic in pan. Season prawns with paprika mix. Cook, turning, for half a minute or until nicely coloured. Transfer to a plate.
2. Combine the corn, tomato, black beans, extra chopped coriander, mixed lettuce, spring onions and oil in a large bowl.
3. Melt butter in a frying pan over medium high heat. Simmer for a minute or until foaming. Stir in chilli for a minute or until butter is light golden. Remove from heat. Stir in lime juice and honey.
4. Divide corn salad mixture among serving plates. Top with prawns. Drizzle with butter sauce. Serve with lime cheeks.
