zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roasted Sweetcorn with Tiger Prawns and Coriander Butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roasted Sweetcorn with Tiger Prawns and Coriander Butter

    Try these colourful parcels of sweetcorn, pepper and prawns, topped with melting coriander and garlic butter.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    • 4 corn cobs, husks removed
    • 125g slightly salted butter, softened
    • 2 red peppers, deseeded and roughly chopped
    • 2 orange peppers, deseeded and roughly chopped
    • 200g raw tiger prawn tails, from the Fish Service Counter
    • 1 large clove garlic, crushed
    • ½: x 20g pack fresh coriander, finely chopped

    Method

    1. Preheat the oven to 200°C, gas mark 6. Blanch the corn cobs in a large pan of boiling water for 2 minutes, then drain.
    2. Cut 4 x 38cm squares of baking parchment and lightly grease the centre of each with a little of the butter. Place a corn cob, some pepper pieces and several prawns on each piece of paper. Dot each with a small knob of the butter. Gather the edges of the paper up over the ingredients and seal together by twisting into parcels. Place in a large roasting tin and bake for 20 minutes.
    3. Meanwhile, beat the remaining butter in a small bowl with the garlic, coriander and some freshly ground black pepper.
    4. Open out the parcels and cook for a further 10-12 minutes, until the sweetcorn is tender when pierced with the tip of a sharp knife. Transfer to serving plates and spoon the coriander butter over. Serve with Waitrose Aromatic Herb Salad and chunks of Waitrose Organic Traditional Wholemeal Bread to mop up the buttery juices.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Leave the shells on the prawns or, if you prefer, remove before cooking. The flavoured butter can be made a day in advance and kept in the fridge, covered with clingfilm.

    Other vegetables, such as sliced courgettes, red onion wedges or broad beans, can be used instead of the peppers. For a dish suitable for vegetarians, leave out the prawns.

    Comments

    Average user rating

    5 stars