SPICY CORN AND SHRIMP SALAD

Salads : How To Make Spicy Corn And Shrimp Salad

A robust medley of tastes with a New Orleans tang. A great combination of food types to get those taste buds working.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 15 minutes

INGREDIENTS
16 king prawns
350 g sweet corn
6 stalks of celery , chopped
2 potatoes , peeled and diced
1 bunch of baby spinach
1 tbsp basil , chopped
2 tbsp coriander , chopped
30 g butter
40 ml olive oil
1 tsp cayenne pepper
1 tsp sugar
salt
pepper

1 frying pan
1 saucepan
1 sieve
1 wooden spoon
1 spoon
1 tray
1 bowl
scissors

PROCESSING METHOD

Cook the potatoes
* Put the potatoes into the saucepan, cover with water and add a pinch of salt. Bring to the boil and cook for 5 minutes.
* Once cooked, pour them into the sieve and leave to cool.

Prepare the prawns
* Use the scissors to cut the shell. Starting from just behind the back of the head, insert the scissors and carefully cut down to the tail.
* Peel the shell off, but be careful to leave the head on. Now, remove the vein that runs along the back.
* Place the peeled prawns onto a tray.

Fry the potatoes
* Put the frying pan on a medium to high heat, add half of the oil and half the butter. When hot, add the potatoes and fry for 2 minutes stirring occasionally.
* Then add the celery, season with salt and pepper and fry for 5 minutes stirring again.
* When cooked, put onto the tray.

Cook the prawns and corn
* Put the rest of the butter and the oil into a frying pan. When hot, add the prawns and cook for 1 minute, then turn over and add the sweet corn.
* Season with salt, add the sugar and cayenne pepper, mix together well and cook for 30 seconds.
* Remove from the heat.

Finish the shrimp salad
* Take a bowl and place the prawn and sweet corn, potato and celery, basil, coriander and spinach into it and gently mix together.
* Pile on a serving plate and enjoy this spicy corn and shrimp salad.