Page 61 - COMING UNSTUCK by Sara tuck

corn & prawn These are super simple to

make and brilliant with
fritters a cold beer on a hot day.

with coriander lime pesto

Makes 30-35 In a blender, whizz half of the corn and half of the prawn meat
with the egg, flour, cornflour, cumin, coriander, chilli, salt and
2 x 410g (14½ oz) cans corn a good grinding of pepper. Chop the remaining prawn meat
kernels, drained, divided into and stir it into the mix, along with the rest of the corn. Leave to
2 bowls stand for 30 minutes. Meanwhile, make the coriander lime pesto
300g (10½ oz) raw prawn by whizzing all the ingredients in a food processor.
meat, divided into 2 bowls
1 egg Heat cooking oil in a large frying pan over a medium heat then
3 tbsp flour add 2 tablespoons of mixture per fritter and cook fritters for
1 tbsp cornflour (corn starch) a couple of minutes each side, in batches, until golden and
1½ tsp ground cumin cooked through. Drain on paper towels. (They can be kept
⅓ cup roughly chopped warm in the oven while you cook the remainder.) To serve,
coriander (cilantro) top with coriander lime pesto and sliced avocado, with a last
1 red chilli, deseeded, roughly sprinkle of sea salt and a grind of black pepper.
chopped
1 tsp sea salt
freshly ground pepper
2-3 tbsp high smoke point
cooking oil
2 small avocados, sliced into
3cm (1 in) pieces
coriander leaves (cilantro)
to garnish

Coriander lime pesto:
2 tbsp lime juice
2 cups coriander (cilantro)
leaves
½ cup fresh basil leaves
⅓ cup sliced almonds
¼ cup (25g, 1 oz) grated
parmesan
¼ cup extra virgin olive oil
grated zest of 1 lime

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