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Prawn-corn cakes w/ tomato-avocado salsa




Source of Recipe


australian women's weekly


List of Ingredients




2 corn cobs, husk and silk removed
1/3 cup (50g) plain flour
½ cup (75g) self-raising flour
½ teaspoon sugar
½ teaspoon salt
2 eggs, beaten lightly
½ cup (125ml) milk
400g peeled, uncooked prawns, chopped coarsely
4 green onions (green shallots), chopped
2 tablespoons chopped fresh coriander
1/3 cup (80ml) olive oil
60g mizuna or Asian salad mix
TOMATO AND AVOCADO SALSA
200g grape tomatoes, halved
2 medium (500g) avocados, chopped coarsely
1 small fresh red chilli, chopped finely
½ cup loosely packed fresh coriander leaves
¼ cup (60ml) lime juice

Recipe



Slice the corn from cobs. You will need 1½ cups (250g) corn.

Sift the flours, sugar and salt into a medium bowl. Gradually add the combined egg and milk, whisk until smooth. Stir in the corn, prawns, onion and coriander.

Heat half the oil in a large non-stick frying pan. Drop 2 level tablespoons of the corn and prawn mixture into the pan to form "cakes", allowing a little room for spreading between each. Cook over a low to medium heat, until browned on both sides and cooked through. Transfer to a plate, cover to keep warm. Repeat with the remaining oil and corn and prawn mixture.

TOMATO AND AVOCADO SALSA: Meanwhile, combine all ingredients in a small bowl; toss gently to combine.

Serve the prawn and corn cakes with tomato and avocado salsa, and mizuna.