Kickin' Prawns - Inspired by Tony Romas with Oven Roasted Corn & ready to go Coleslaw
- Prep time: 25 minutes
- Calories: 490
- 2 Teaspoons of White Sesame Seeds
- 1 Sweet Corn Cob
- 2 Teaspoons of Butter (pantry)
- 350 Grams of Prawns (peeled, tail off)
- 0.25 Cups of Cornflour (GF)
- 1 200 Gram Pack of Coleslaw Veg (Chopped)
- 3 Tablespoons of Greek Yoghurt
- 1 Spring Onion
- 25 Grams of Mayonnaise
- 2 Tablespoons of Byron Bay Fiery Coconut Chilli Sauce
Toast Sesame Seeds & Roast Corn:Preheat oven to 250°C. Heat a dry large pan on medium heat. Add the sesame seeds and toast for 3-5 minutes or until lightly fragrant, stirring occasionally. Set aside for garnish. In the meantime, remove and discard the husks and silks of the corn. Cut corn in half or into 4 pieces. Slice butter. Cut aluminium foil large enough to hold corn, top with butter, then seal edges to form a parcel. Add wrapped corn to oven, roast for 15 minutes.
Prepare Prawns:Pat dry and devein (if required) the prawns. Add cornflour to a plate or bowl, then add the prawns; toss to lightly coat evenly.
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. (Tip: We found using a fork the easiest way to turn the prawns over.) Set aside on a paper lined plate.
Prepare Coleslaw & Spring Onion:Add coleslaw and Greek yoghurt to a large bowl. Season with salt and pepper to taste. Mix well to combine. 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 chili sauce. Add the cooked prawns and mix to combine.
You Plate It:Divide roasted corn, prawns and dressed coleslaw between plates. Sprinkle over the sliced spring onion and toasted sesame seeds. Enjoy!