22 Nov 2022
35 Minutes | easy | Serves 2-4
The sweetness of the creamed corn and the natural sweetness of the prawns works really well together in this speedy BBQ recipe. We use harissa to give the prawns a kick of chilli heat that adds another dimension to the dish. Garnish with plenty of fresh coriander and a squeeze of lime, if you like.
Add a small dash of oil to a frying pan and soften the onion gently for about 15 minutes.
Add the corn and a small splash of water, turn down heat to low and cook gently 10 for 10 minutes.
Add the cream and season, then blend half using an immersion blender and simmer for a minute more before melting in the butter.
Preheat two burners on the Jupiter Outback BBQ and set the heat to high.
Combine the harissa and olive oil and rub ¾ of it all over the prawns, then skewer and transfer to the BBQ. Cook for a minute each side, or until totally pink.
Serve the cooked prawns on top of the creamed corn with the remaining harissa oil and coriander.
Harissa makes a quick and easy flavour paste for these prawns, but you could also use curry paste to give them a big boost of flavour.
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