Baja shrimp and blackened corn salad
- Preparation and cooking time
- Total time
- Serves 4
GREEN CHILLI DRESSING
- a handful coriander leaves
- 1 green chilli, roughly chopped
- 2 limes, juiced
- 2 tbsp olive oil
- 2 corn on the cob
- 3 tbsp olive oil
- 1 dried ancho chilli
- 400g raw peeled king prawns
- 1⁄2 tsp ground cumin
- 80g bag watercress, spinach and rocket salad
- 100g radishes, finely sliced
- 1⁄2 red chilli, finely sliced (optional)
- STEP 1
To make the dressing, put the coriander, chilli and a pinch of salt into a mini food processor and blitz (or grind using a pestle and mortar) until smooth. Add the lime juice and olive oil, and combine. Tip into a bowl and leave for the flavours to develop.
- STEP 2
Cook the corn in a large pan of boiling water for 5-6 minutes or until just tender. Brush with olive oil and season.
- STEP 3
Heat a BBQ or griddle pan to high and char the corn for 5-6 minutes, turning a few times to get blackened edges. Remove and set to one side to cool. Once cool, slice off the charred kernals and put into a mixing bowl.
- STEP 4
Meanwhile, put the ancho chilli in a small bowl and pour over enough just-boiled water to cover. Leave for 2-3 minutes to soften. Discard the stalk and seeds, and blitz or grind the flesh with a little of the soaking water and some salt using a mini food processor or pestle and mortar, until a smooth paste.
- STEP 5
Tip the prawns into a mixing bowl and add the ancho chilli paste, cumin and a good pinch of salt. Mix well. Heat the remaining oil in a large non-stick frying pan over a high heat and stir-fry the prawns for 2-3 minutes or until cooked through.
- STEP 6
Put the salad leaves into the mixing bowl with the corn and add the radishes. Pour in the dressing and mix well. Divide between four serving plates. Top each with the cooked prawns and garnish with red chillies, if you like. Serve immediately.