Ingredients

Serves 4

Corn Fritters:
440g corn kernels
100g plain flour
3 eggs
1 small chilli seeded and finely chopped

Avocado:
1 ripe avocado
1 teaspoon seeded and minced chilli
2 tablespoon chopped onion
½ teaspoon chopped garlic
2 tablespoon chopped fresh coriander
1 tablespoon freshly squeezed lime juice
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon of Tabasco
2 tablespoon sour cream

Prawns:
12 Large prawns
½ cup vegetable oil
Grated zest of 2 limes
Grated zest of 1 orange
1/3 cup fresh lime juice
1/3 cup fresh orange juice
3 tablespoons fresh chopped ginger
8 cloves of sliced garlic
1 chilli seeded and finely chopped
1 tablespoon of sweet Hungarian paprika
5 sprigs coriander
8 sprigs of parsley
½ teaspoon cayenne

Method Corn Fritters: Reserve 70g of corn, and process the remaining corn in a food processor with the eggs, flour and chopped chilli. Transfer into a bowl and stir in the remaining corn.

Pour heaped tablespoons of batter into heated greased heavy based pan. Cook until lightly browned underneath, turn, cook other side until brown. Reserve warm.

Avocado:

In a bowl mash all the ingredients together with a fork until thoroughly blended and chunky. Refrigerate until ready to use.

Prawns:

In a bowl combine all the ingredients except the prawns. Marinate the prawns for 3 hours in the marinade before cooking. Cook the prawns in a hot pan, turning once, until they turn pink and firm 3 to 5 mins.

To Arrange

Place the corn fritters on to warm plates, scoop one big tablespoon of the avocado mixture on to the corn fritters and stand 3 prawns on each corn fritter.

C’est Fini!!!