CORN DOG-STYLE PRAWNS WITH GRILLED GEM MARIE ROSE SALAD
CORN DOG-STYLE PRAWNS WITH GRILLED GEM MARIE ROSE SALAD
CORN DOG-STYLE PRAWNS WITH GRILLED GEM MARIE ROSE SALAD
We teamed up with Heinz to bring 3 of our favourite things together in one whacky, battle-perfect dish. Skewer your prawns, coat them in a corn dog batter and fry ‘em to perfection before loading them onto grilled lettuce and drizzling with sauces made using Heinz Tomato Ketchup and Heinz [Seriously] Good Mayonnaise. Hot dogs, corn dogs and the humble prawn cocktail collide in this quick ‘n’ easy foodie mashup.
Ingredients
7 tbsp Heinz Seriously Good Mayonnaise
1 large egg
200 ml whole milk
200 g tin of sweetcorn drained
120 g plain flour
120 g fine cornmeal
1 1/2 tsp baking powder
2 tbsp Heinz Tomato Ketchup
1/2 tsp smoked paprika
1 medium avocado
1 clove garlic
1 lemon
2 heads baby gem lettuce
1.5 L vegetable oil
4 large king prawns
1 tsp smoked paprika
Method
  1. Tip 2 tbsp of Heinz [Seriously] Good Mayonnaise into a blender with the egg, milk and 60g of the sweetcorn. Blend until smooth. Tip the flour, cornmeal, baking powder and a generous pinch of salt into a large mixing bowl, mix well, then whisk the blended wet ingredients into the dry ingredients to form a smooth batter. Set it aside for later.
  2. Add 3 tbsp of Heinz [Seriously] Good Mayonnaise, 2 tbsp of Heinz Tomato Ketchup and the smoked paprika to a small mixing bowl and mix well.
  3. Cut the avocado in half lengthwise around the stone, remove the stone and then scoop its flesh into a mini food processor. Squeeze in 2 tbsp of Heinz [Seriously] Good Mayonnaise, then peel and finely grate in the garlic. Finely grate in the zest of the lemon and squeeze in its juice. Blend until smooth, season to taste with salt and set aside for later.
  4. Place a griddle pan over a high heat. Cut the gem lettuce heads in half lengthwise. Once the griddle pan is smoking hot, add the lettuce cut-side down. Griddle for 2-3 minutes, until blackened in places, then remove from the pan. Throw in the remainder of the drained sweetcorn and char for 5-6 minutes, moving every few minutes, until blackened in places.
  5. Pour the oil into a large saucepan, filling only ⅔rds of the way up, and put it over a medium-high heat. Preheat the oil to 180ºC, or use a deep fat fryer if you have one. Never leave the pan unattended.
  6. Insert a skewer into each of the prawns, pushing it all the way from the tail to the thickest part of the meat to keep them straight. You don't have to do this, but it will help give them a corn dog-like shape later on! Dip the prawns into the batter and give them a really generous coating.
  7. Drop 1 tsp of batter into the oil - it should bubble immediately if hot enough. Carefully lower the battered prawns into the oil one at a time, then fry until golden brown and crisp all over. Once cooked, transfer to a plate lined with kitchen towel to soak up any excess oil.
  8. Cut each lettuce half in half again lengthwise, cutting nearly all the way through, then plonk a battered prawn in the centre of each. Drizzle over both sauces, scatter over the charred sweetcorn and finish with paprika. Serves 2
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