Grilled Prawns and Charred Corn Chowder by Nico Reynolds
| Serves: 2 | Category: Fish & Seafood | Course: Starters | Machine: Food Processor | Total time (min.): 25 |
The perfect alfresco appetizer, grilled prawns served in a deliciously creamy coconut milk and charred corn chowder.
Ingredients
For the corn chowder:
- 1 sweetcorn
- Oil
- Salt and pepper
- 1 onion, diced
- 2 cloves garlic, sliced
- 2 diced jalapeños
- Pinch of oregano
- 1 can of coconut milk
- 200g peeled prawns
- Salt & pepper
- Oil
Tools
- MultiPro Express Weigh+
Method
- Drizzle the corn with oil and season with salt and pepper. Sear the corn on all sides until charred and toasted over high heat.
- While the corn is cooking, heat a pan over a medium-high heat with a drizzle of oil. Add the onion, garlic, jalapeño, garlic, salt and pepper, then sauté until softened.
- Add the coconut milk and simmer for about 10 minutes.
- Cut the charred corn off the cob, then place corn kernels in the bowl of your Kenwood food processor along with the onion and coconut milk mixture.
- Blend to form a chowder.
- Drizzle the prawns with olive oil and season with salt and pepper.
- Grill over a high heat until pink and cooked through, 2-3 minutes.
- Serve the corn chowder in a bowl with the grilled prawns on top.