Grilled Prawn Salad
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Ingredients
½ cup fresh sweet peas
3 yellow corns cooked and cut off the cob
¼ cup sour cream
2 tablespoons buttermilk
2 teaspoons fresh lemon juice
1 ¼ teaspoons kosher salt, divided
⅛ teaspoon ground white pepper
2 peeled and deveined tail-on raw large prawns
1 tablespoon neutral oil (such as canola or grapeseed), divided
¼ tsp black pepper
2 cups petite pea tendrils (about 1 ounce) or baby spinach leaves
1 cup thinly shaved fennel bulb
1 small radish, thinly sliced
1 tablespoon pure cane vinegar or Champagne vinegar
Pomegranate pips olive oil pearls to garnish
Method
Bring a large pot of water to a boil over high. Fill a large bowl with ice water; set aside. Add sweet peas to boiling water; cook until tender and vibrant in color, about 1 minute. Transfer peas to ice water; let stand 2 minutes to stop the cooking process. Remove peas from ice water, and transfer to a plate lined with paper towels; pat dry.
Preheat grill to low (120 celcius). Wrap each ear of corn tightly in aluminum foil. Place wrapped corn on unoiled grates; grill, uncovered, turning occasionally, until corn is fragrant, about 10 minutes. Remove from grill. Remove foil from corn, and discard. Cut corn from cobs; discard cobs. Reserve corn kernels from 1 cob (about 1 cup) for salad; place remaining corn kernels in a blender. Add sour cream and buttermilk to blender; process until smooth, about 1 minute. Stir in lemon juice, 1/2 teaspoon salt, and white pepper. Set aside coulis.
Toss together prawns, 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl to coat shrimp. Thread shrimp evenly onto 4 (10-inch) bamboo skewers, threading in a "C" shape and leaving about 1 inch between shrimp. Cook in an oiled pan until the prawns are cooked through, 4 to 5 minutes. Remove and set aside.
Toss together pea tendrils, fennel, radish, sweet peas, and reserved corn kernels in a medium bowl. Add vinegar, remaining 1/2 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; gently toss to combine.
Spoon some corn coulis in middle of plate. Place salad on coulis; top evenly with prawns. Garnish with pomegranate pips and olive oil pearls.
Recipe by Tasha Van Der Watt - Soete Ninas
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