Kickin' Prawns Inspired by Tony Roma's with Oven Roasted Corn & Ready to Go Coleslaw
  • Prep time: 25 minutes
  • Calories: 490
Kickin’ Prawns have been on the Tony Roma's menu since 2004. The recipe is so tasty and popular, home chefs worldwide share their recipes online. For our spin on this famed dish, you will use Byron Bay Fiery Coconut Chilli Sauce as the 'kicker', mixed with mayonnaise for a cooling balance. We think the Byron Bay sauce makes this version equal to the original.
Ingredients
  • 2 Tsp of White Sesame Seeds
  • 1 of Sweet Corn Cob
  • 2 Tsp of Butter (pantry)
  • 350 g of Prawns (peeled, tail off)
  • 14 Cup of Cornflour (GF)
  • 1 200g Pack of Coleslaw Veg (Chopped)
  • 3 Tbsp of Greek Yoghurt
  • 1 of Spring Onion
  • 25 g of Mayonnaise
  • 2 Tbsp of Byron Bay Fiery Coconut Chilli Sauce
Recipe

Toast Sesame Seeds & Roast Corn:

Preheat oven to 250°C. Remove and discard husks and silks of corn. Cut in half or into four. Slice butter. Cut aluminium foil to hold corn, and top with butter. Seal edges to form a parcel. Place corn in oven, roast for 15 minutes. Heat frypan on medium. Add sesame seeds. Toast for 3-5 minutes or until lightly fragrant, stirring occasionally. Set aside.

Prepare Prawns:

Meanwhile pat dry and de-vein the prawns (if required). Place cornflour in a plate or bowl, season gently, then add the prawns. Toss to lightly yet evenly coat.

Cook Prawns:

In the same pan used to toast the sesame seeds, heat a thin layer of cooking oil on medium heat. Carefully add the cornflour-dusted prawns. Cook, 4 minutes on each side or until cooked through.

Prepare Coleslaw & Spring Onion:

Add coleslaw veg and Greek yoghurt to a large bowl. Mix well to combine. Season with salt and pepper to taste. Thinly slice the spring onion, set aside for garnish.

Prepare Sauce & Cover Prawns:

In a large bowl, combine the mayonnaise and the Byron Bay fiery coconut chilli sauce. Add the cooked prawns and mix to combine.

You Plate It:

Divide roasted corn, prawns and dressed coleslaw between plates. Sprinkle the sliced spring onion and toasted sesame seeds over the top. Enjoy!