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Food

Mexican trio: prawn ‘nachos’, oyster with pico de gallo and grilled chilli & parmesan corn

Preparation time
25 minutes
Cooking time
15 minutes
Serves
4

INGREDIENTS

Grilled chilli and parmesan corn

  • 2 cobs corn, husk and silk removed
  • 20g butter
  • ½ teaspoon dried red chilli flakes
  • 1 tablespoon roughly chopped coriander
  • 2 tablespoons finely grated parmesan cheese

Prawn ‘nachos’

  • 4 white corn or flour tortillas
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • 3 cloves garlic, unpeeled
  • 1 green jalapeño
  • 2 teaspoons cumin seeds
  • 375g small to medium cooked peeled prawns
  • 1/3 cup (95ml) thick yoghurt
  • 1/3 cup coarsely chopped fresh coriander
  • ½ teaspoon grated lime rind

Oysters with pico de gallo

  • 1 small roma tomato
  • ½ small red onion, finely chopped
  • ½ green jalapeño, deseeded and finely chopped
  • ½ lime, zest and juice
  • 2 tablespoons finely chopped coriander leaves
  • 12 oysters

METHOD

Grilled chilli and parmesan corn

  • 2 cobs corn, husk and silk removed
  • 20g butter
  • ½ teaspoon dried red chilli flakes
  • 1 tablespoon roughly chopped coriander
  • 2 tablespoons finely grated parmesan cheese

Prawn ‘nachos’

  1. Preheat oven to 220°C (200°C fan-forced) and line a baking tray with paper. Cut each tortilla into six wedges and place on prepared tray. Brush lightly with oil and sprinkle with salt. Bake for 8 to 10 minutes or until browned and crisp. Cool.
  2. Meanwhile, heat a small frying pan over medium high heat. Add unpeeled garlic and jalapeño and cook, turning frequently, until blistered. Add cumin seeds and cook for an additional minute or until fragrant. Remove garlic, jalapeño and cumin seeds and allow to cool. Peel garlic, peel and deseed jalapeño, place in a pestle and mortar with cumin seeds and pound to a smooth paste.
  3. Combine paste with prawns, yoghurt, coriander and lime rind. Mix to combine and serve spooned onto crisp tortilla wedges.

Oysters with pico de gallo

  1. Blanch the tomato in boiling water for a minute. Peel off skin, deseed and diced finely. Combine diced tomato with onion, jalapeño, lime zest and juice and coriander. Mix well. Season to taste with salt. Spoon over oysters to serve.
Food
Preparation time
25 minutes
Cooking time
15 minutes
Serves
4

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