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| Corn salad with prawns, jalapenos and smoked yoghurt |
Serves 4
Corn salad with prawns, jalapenos and smoked yoghurt ingredients: 2 corn cobs. 400ml sunflower oil. 1 tarragon sprig. 12 large green prawns, peeled (tails intact), deveined. 2 tbs pickled jalapeno, roughly chopped. 1/4 red onion, thinly sliced. 1 Lebanese cucumber, cut into chunks. Juice of 1/2 lemon. 3 spring onions, thinly sliced. 2 tbs mint leaves, shredded. 1/3 cup (95g) smoked yoghurt ( or use Greek-style yoghurt or creme fraiche) Mixed baby herbs (optional), to serve
Corn salad with prawns, jalapenos and smoked yoghurt recipe: Bring corn to the boil in a saucepan of cold water over high heat, then reduce heat to medium-low and simmer for 10-12 minutes until kernels are tender. Allow corn to cool in liquid, then cut kernels from core using a sharp knife and place in a large bowl. Place the sunflower oil and tarragon in a small saucepan over medium-high heat and bring to a simmer, then immediately remove from heat and add the prawns. Stand for 5-10 minutes. You only want to slightly confit the prawns. Remove with a slotted spoon. (Alternatively you can steam the prawns until just cooked.) Add jalapeno, onion, cucumber and 8 prawns to the corn along with lemon juice and 1 teaspoon confit oil. Season with salt and pepper and mix gently with half each of the spring onion and mint. Spread 1 tablespoon yoghurt over each plate. Arrange salad on top, then top with remaining prawns, spring onion and herbs. By then, the corn salad with prawns, jalapenos and smoked yoghurt is ready
