Kickin' Prawns Inspired by Tony Romas with Oven Roasted Corn & ready to go Coleslaw
- Prep time: 25 minutes
- Calories: 490
- 2 Tsp of White Sesame Seeds
- 1 of Sweet Corn Cob
- 2 Tsp of Butter (pantry)
- 350 g of Prawns (peeled, tail off)
- 1⁄4 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
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!