CORN SALSA
2 cobs corn, cooked
½ bunch coriander
½ red onion, finely chopped
1 lime, juice
sea salt
JALEPENO CREAM
1 cup sour cream
⅓ cup picked jalapeño
½ bunch coriander
1 lime, juice
PRAWNS
1.50 kg medium sized green prawn, peeled
12 tbsp cajun seasoning
12 tortilla breads
2 limes , quartered to serve
1
Cut the corn off the cob and place in a medium size bowl and add the onion , coriander , lime juice and season with a pinch of salt. Mix together and set aside.
2
Add the sour cream to a liquidiser with the jalapeño, coriander and lime and process . Set aside in the fridge till ready to use.
3
When ready to cook dust the prawns in the cajun seasoning. Heat some oil in a large fry pan till hot. Add the prawns and cook a couple minutes each side till the prawns are cooked through. Set the prawns arise and clean your pan.
4
Place your pan back on the heat and heat the tortilla breads either side.
5
To serve add some Jalapeño cream , pawns and corn salsa with a fresh wedge of lime.
Ingredients
CORN SALSA
2 cobs corn, cooked
½ bunch coriander
½ red onion, finely chopped
1 lime, juice
sea salt
JALEPENO CREAM
1 cup sour cream
⅓ cup picked jalapeño
½ bunch coriander
1 lime, juice
PRAWNS
1.50 kg medium sized green prawn, peeled
12 tbsp cajun seasoning
12 tortilla breads
2 limes , quartered to serve
