PRAWNS & CORN CAKES WITH AVOCADO SALSA
COOKBOOK: Mag Recipe
Who doesn’t like a good fritter! A great idea to introduce prawns to a meal. The avocado salsa/salad just gave it that extra summer feel to it.
Prawns / shrimps are rich in selenium which is one of the most effective antioxidants. They contain high levels of zinc which builds your immune system. They also contain phosphorus, copper and magnesium which helps build strong bones.
Healthy lunch or dinner, a must try!
Olive oil for frying
2 shallots, sliced
440g caan corn kernels
400g peeled and uncooked prawns, chopped
2 tablespoons of parsley
1/3 cup of plain flour
1/2 cup self raising flour
1/2 (125ml) of milk
1 teaspoon sugar
Salt & pepper
2 eggs, lightly beaten
200g grape tomatoes, sliced in half
2 medium avocados, chopped
1 lime, juice
1 handful of parsley, chopped roughly
Add corn, prawns/shrimps in a bowl, add shallots and parsley. Add sugar and sifted flours and mix well. Add milk & beaten egg and combine well. Add salt & pepper.
In a frying pan, heat oil which should cover the base of the pan. Drop a ladle full of batter carefully in the pan. With 2 spoons, form the shape of the cake / fritter. Once its set and browned (approx 1min on medium heat), carefully flip over. You can press down gently on each of the cakes with a turner throughout the cooking time.
Combine all the ingredients a bowl and toss to combine.