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Grilled Prawns with Abalone Butter Charred Sweetcorn Salad

Grilled Prawns with Abalone Butter & Charred Sweetcorn Salad

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    20 mins

Lunch Seafood Healthy Appetizer Salad

What You Will Need

Ingredients

  • 3 sweet corn cobs husks removed
  • 2 zucchini sliced into thin rounds
  • 2 canola oil
  • 600 g King Prawns peeled and deveined (tails on)
  • 1 buttercrunch lettuce roughly chopped
  • 200 g cherry tomatoes halved
  • 1 red onion finely sliced
  • 1 handful fresh mint roughly chopped
  • ½ handful fresh coriander roughly chopped
  • 1 lime cut into wedges

Sauce Mix

  • Abalone Butter
  • 50 g unsalted butter
  • 3 tbsp Lee Kum Kee Abalone Sauce
  • 1 clove of garlic crushed
  • 1 lime zested

Made with
Lee Kum Kee products

014299_Abalone_Front copy

Cooking and Dipping Sauces

Abalone Sauce

How to make it

  1. To prepare the abalone butter, melt the butter in a small pan over low heat. Stir in the abalone sauce, garlic and lime zest. Remove from heat and set aside.
  2. Preheat a grill pan or barbecue to high. Rub the corn and zucchini slices with 1 tbsp oil and season with salt and pepper. Grill the corn, turning regularly, for 10–12 minutes or until nicely charred. Grill the zucchini slices for 2–3 minutes per side until tender and marked. Set aside to cool slightly.
  3. Toss the prawns with a little abalone butter and season lightly with salt and pepper. Grill for 2–3 minutes per side, basting with the abalone butter as they cook, until pink and just cooked through.
  4. Slice the corn kernels off the cobs. In a large bowl, combine the lettuce, corn, grilled zucchini, cherry tomatoes, red onion, mint and coriander. Squeeze over half the lime wedges and season with salt and pepper to taste.
  5. Divide the salad between plates and top with the grilled prawns. Drizzle with any remaining abalone butter and serve with the remaining lime wedges on the side.