Bring the coast to your customers with this sensational seafood salad married with Mexican flavours.
Green chilli dressing
- Handful of coriander
- 1 green chilli, roughly chopped
- 2 limes, juiced
- 2 tbsp olive oil
1. To make the dressing
To make the dressing, put the coriander, chilli and a pinch of salt into a food processor and blend until smooth. Add the lime juice and olive oil, and combine. Tip into a bowl and leave for the flavours to develop.
2. Marinate and heat the prawns
Place the ancho chilli in a small bowl and pour over enough just-boiled water to cover. Leave for 2-3 minutes to soften. Discard the stalk and seeds, and blend the flesh with a little of the soaking water and some salt using a food processor until a smooth paste.
Tip the prawns into a mixing bowl and add the ancho chilli paste, cumin and a good pinch of salt. Mix well. Heat the remaining oil in a large non-stick frying pan over a high heat and stir-fry the prawns for 1-2 minutes or until warm.
3. To cook the corn
Strain corn and pat dry with paper towel. Heat a pan to high and char the corn for 5-6 minutes, turning a few times to get blackened edges. Remove and set to one side to cool.
4. Assemble the salad
Place the salad leaves into a bowl with the corn and radishes. Pour the dressing over the top and toss to coat. Place the salad onto a plate, topped with the cooked prawns and garnish with the chilli.
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