Kickin' Prawns Inspired by Tony Romas 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 1972. The recipe is so tasty and so popular, that home chef’s all around the world share their recipes online. For this recipe, you will use Byron Bay fiery coconut chili sauce as the 'kicker', mixed with mayonnaise for 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)
  • 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, top with butter. Seal edges to form a parcel. Add corn to oven and roast for 15 minutes. Heat frypan on medium. Add sesame seeds, toast 3-5 minutes or until lightly fragrant, stirring occasionally. Set aside.

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.

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!