Baja prawn and sweetcorn fritters with mango and jalapeno salsa
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Ingredients
24 large raw prawns, peeled, tail section intact
2-3tsp jerk spice mix
1 garlic clove, crushed
zest and juice of 1 lime
1 small mango, peeled, sliced and cut into slices, to serve
For the jalapeno salsa
2tbsp fresh coriander, chopped
1 garlic clove, crushed
50g jalapeno chillies in brine, drained and finely chopped
1 spring onion, finely chopped
1tbsp extra virgin olive oil
1tbsp lime juice
For the sweetcorn fritters
400g sweetcorn kernels, drained
1 egg
50g plain flour
2 spring onions, finely chopped
1tbsp fresh coriander, chopped
150g cooked peeled prawns, chopped
sunflower oil, for shallow frying
Method
Place the prawns in a bowl and add the jerk spice mix, garlic, lime zest and juice, and a little salt and pepper. Stir well and set aside to marinate for at least 1 hour.
To make the salsa, place all the ingredients in a bowl, season and set aside.
For your sweetcorn fritters, place a third of the corn kernels, egg, flour, spring onions, coriander and a little salt and pepper in a food processor and blend until smooth. Transfer to a bowl and stir in the remaining sweetcorn and chopped cooked prawns.
Heat a little oil in a large, non- stick frying pan and drop in 1 heaped tbsp of the corn mixture per fritter, flattening to make a small cake. Cook for 1-2 minutes each side and dry on kitchen paper. You should make 24 of these. Keep warm in a low oven as you make each batch.
Cook the prawns. Heat the remaining oil in a frying pan and stir-fry the prawns for 2 minutes until cooked.
Serve warm. Remove the sweetcorn fritters from the oven and place on a large platter. Top each one with a slice of mango, a single prawn and some salsa.
Recipes and styling: Louise Pickford. Photography: Ian Wallace.Advertisement
