zoom Prawn, corn and little gem salad with chilli-peanut dressing

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    Prawn, corn and little gem salad with chilli-peanut dressing

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    Prawn, corn and little gem salad with chilli-peanut dressing

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2


    1 small red onion, finely sliced
    1½ limes, juice
    1 small garlic clove, crushed
    1 tsp Gran Luchito smoked chilli paste*
    2 tbsp smooth peanut butter
    small handful coriander leaves, ½ finely chopped
    2 sweetcorn cobs
    180g pack raw extra large king prawns
    1 pack little gem lettuces, quartered

    * selected stores


    1. Put the onion and juice of 1 lime in a bowl with a little salt; set aside. Put the remaining juice in another bowl; stir in the garlic, chilli paste and peanut butter. Whisk in 1-2 tbsp water until smooth and pourable. Season; mix in the chopped coriander.

    2. Simmer the corn in boiling water for 8 minutes; drain well. Meanwhile, heat a griddle to smoking hot; cook the corn for 6-8 minutes, turning now and then, until lightly charred and tender; set aside. Cook the prawns for 1-2 minutes each side, until pink.

    3. Divide the lettuce between 2 plates. Carefully slice the kernels from the corn; scatter over the lettuce, followed by the prawns, onions, dressing and remaining coriander leaves

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue


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