Crisp Chipotle Prawns with Corn and Spring onions

Ingredients for Crisp Chipotle Prawns with Corn and Spring onions

• 80ml mayonnaise

• 2 teaspoons finely chopped chipotle chillies in adobo plus 1 teaspoon adobo sauce

• 3/4 teaspoons salt

• 950ml corn (cut from about 7 ears)

• 80ml water

• 4 spring onions, thinly sliced

• 450g peeled and deveined large prawns (about 21 to 25 per pound)

• 150 to 230g panko (Japanese bread crumbs)

How to make Crisp Chipotle Prawns with Corn and Spring onions

Put oven rack in middle position and preheat oven to 246°C.

Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.

Pulse 350ml corn in a food processor with water and 2 tablespoons chipotle mayonnaise until coarsely puréed. Transfer mixture to a shallow 2-quart gratin dish. Stir in spring onions and remaining corn.

Toss prawns with remaining chipotle mayonnaise in bowl to coat.

Put 150g panko in another bowl, then add prawns in small batches, tossing to coat evenly and shaking off excess (add more panko if needed). Arrange prawns in 1 layer on top of corn. Roast until crumbs are golden and prawns are just cooked through, about 18 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.