نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Creamed corn with turmeric prawns

American

Remove the husks from the corn cobs then remove the kernels. Peel and finely slice the shallots (or 1 small brown onion). Crush one garlic clove.
To make the creamed corn, combine the corn, shallots, garlic and butter in a medium pot placed over a low heat and cook for 10-15 minutes while stirring continuously. Add in 150ml of cream and water, then bring to a gentle simmer before covering with a lid. Cook for a further 10 minutes or until the corn is tender. Remove from the heat and use a stick blender to blitz the corn slightly.
Finely chop the jalapeños and add to the corn.
Place back on the heat and cook for a further 5 minutes or until creamy. Season to taste and keep warm.
Pat the prawns dry with a paper towel and place them in a medium-sized bowl. Add in the olive oil, grate in the other garlic clove and add the spices and ½ tsp of salt. Toss to coat the prawns.
Heat a griddle pan over a medium-high heat.
Arrange the prawns in an even layer on the griddle pan, cooking for 2-3 minutes per side.
Divide the creamed corn between 4 bowls and top with the prawns.
Serve with a drizzle of the cream and crusty bread on the side.