Spiced Prawn with Roasted Corn Puree, Plum Sauce and Farro Salad








Preparation Time



Cooking Time

  1. For the Roasted Corn Puree, toss corn, carrots and oil in medium bowl. Spread in large baking sheet. Roast in preheated 220ÂșC oven for 20 minutes or until vegetables are golden brown and tender. Place in blender container with remaining ingredients; cover. Blend on high speed until smooth. Keep warm.
  2. For the Plum Sauce, place all ingredients in blender container; cover. Blend on high speed 4 minutes or until smooth and dark in colour. Set aside.
  3. For the Farro Salad, cook farro as directed on package. Mix vinegar, honey, oil, garlic powder, cayenne pepper and sea salt in large bowl until well blended. Add warm cooked farro; toss to coat well. Add capsicum, queso fresco, green onions and parsley; toss well. Set aside.
  4. For the Spiced Prawns, mix sugar, garlic powder, oregano, cayenne pepper and sea salt in large bowl until well blended. Add prawns; toss to coat well. Heat oil in large fry pan on medium-high heat. Add prawns; cook for 1 to 2 minutes per side or until prawns turn pink and are seared.
  5. To serve, spoon Roasted Corn Puree onto 1 side of each dinner plate. Drizzle with Plum Sauce. Place Farro Salad in a mound on other side of plate. Top farro with prawns.
Recipe Tip

Sake, a Japanese rice wine, is available wherever fine wines are sold. Mirin, a Japanese sweet rice wine used in cooking, is similar to sake but with a lower alcohol content and a higher sugar content. It may be found in the Asian aisle of some supermarkets or in Asian grocery stores. If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with beef. This prevents them from burning when on the grill. To toast sesame seeds, heat small fry pan on medium heat. Add sesame seeds; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

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