Corn smash and crispy kipflers with chilli lime prawns

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How to make Corn smash and crispy kipflers with chilli lime prawns

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:40
  • Total Time : 0:45

Ingredients

  • 500g kipfler potatoes, scrubbed
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 green shallots, thinly sliced
  • 3 sweet corn cobs, kernels removed
  • 125ml (1/2 cup) milk
  • 600g peeled green prawns, tails intact
  • 1 tablespoon Sriracha chilli sauce
  • 2 garlic cloves, crushed
  • 1 lime, rind finely grated, juiced
  • 1/2 cup fresh coriander leaves
  • 75g soft feta, crumbled
  • Lime wedges, to serve

Method

  • Step 1 Place potatoes in a saucepan of cold water. Bring to the boil. Cook for 10 minutes or until just tender. Drain. Refresh under cold water. Halve.
  • Step 2 Meanwhile, heat 1 tablespoon oil in a saucepan over medium-low. Add shallot. Stir for 2 minutes or until softened. Add corn. Stir for 2 minutes. Add milk. Reduce the heat to low. Cover. Cook for 5-6 minutes or until tender. Puree until coarsely crushed. Set aside.
  • Step 3 Preheat an enclosed barbecue grill on medium-high. Place the potatoes in a foil roasting tray. Drizzle with 1 tablespoon oil. Season. Cook with hood down, turning potatoes occasionally, for 25-30 minutes or until browned.
  • Step 4 Combine prawns, sriracha, garlic, lime rind, juice and remaining oil in a bowl. Season. Grill prawns, turning, for 3-4 minutes or until just cooked.
  • Step 5 Serve corn smash with potatoes, prawns, coriander, feta and lime.

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