Recipe by: Imtiyaaz Hart

A play on Corn with Prawn 🍤 

Coriander, Lime & Chilli Prawns 

Ingredients

10 fresh Medium sized prawns. 
2 limes (Zest included)
3x Red birds eye chillies 
2 tbs fresh coriander leaves, chopped
Olive oil (Garlic oil) 
3 cloves garlic (crushed) 
1 red onion 

Method 

Clean prawns and then combine with chilli, coriander, lime juice and 1 tbs of the garlic oil in a bowl. Cover. Place in fridge for about 30 minutes.

Heat garlic oil in a frying pan over medium-high heat. Sauté a red onion. Add and Cook prawns, turning, for 2 minutes or until prawns change colour. Add garlic to pan and cook, stirring, for 1-2 minutes or until aromatic and prawns are just cooked through. Season with salt & pepper.

Chilli Oil

Ingredients 
1½ cups oil (ideally a vegetable
garlic
grapeseed oil
light olive oil is fine, but it has a tendency to set in the fridge)
5 star anise
1 cinnamon stick, preferably cassia cinnamon
2 bay leaves
3 tablespoons Sichuan peppercorns
¾ cup crushed red pepper flakes (Sichuan chilli flakes are the best)
1 – 1½ teaspoons salt (to taste)

Method : 

Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat as not to burn the oil and spices.

Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to low if it gets too hot.

When the oil is done cooking, the seeds and pods should be darker in colour, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes if it is too hot – the temperature should still be 225 to 250 degrees F. In a separate heat-proof bowl, measure out the crushed red pepper flakes and salt.

Corn: 
Popcorn to be made and kept aside. 
Baby corn to be sautéed with oil and spiced with salt & pepper. 
Corn Puree 
4x corn cobs grilled in the oven for 30-40min on 200deg.
Once grilled char it on the gas stove for that charred effect & smoky flavour. 
Cut off the corn and add to blender with 1/3 tin coconut cream. Blend until desired consistency is formed. 
Should be creamy.