Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1kilograms washed white potatoes, peeled, roughly chopped
- 1/2 cup sour cream
- 4 spring onions, thinly sliced
- 125grams butter, chopped
- 2 cloves garlic, crushed
- 1 lemon, zested, cut into wedges
- 2teaspoons smoked paprika
- 1kilograms large green banana prawns
- 2 corn cobs, husk and silks discarded, kernels removed
- 1 long red chilli, thinly sliced
- 1 bunch kale, stems discarded, leaves torn
Description
Like prawns could get any better? Well, they have in this garlic and paprika prawn recipe you'll wish you'd discovered years ago.
Method
Step 1 of 4
Cook potato in a large saucepan of boiling water for 15 minutes or until tender when pierced with a knife. Drain. Return to pan. Add sour cream then mash until smooth. Season. Stir in half of the onion. Cover to keep warm.
Step 2 of 4
Preheat oven grill to high. Heat butter, garlic, zest and paprika in a large frying pan over low heat until butter has melted. Remove pan from heat. Place prawns on a baking tray. Brush prawns with three-quarters of the butter mixture. Grill prawns for 6 minutes, turning once, or until prawns are opaque and cooked through.
Step 3 of 4
Meanwhile, heat remaining butter mixture over medium-high heat. Add corn, chilli and half of the remaining onion, then cook for 3 minutes, stirring, or until corn is tender. Add kale and cook for 2 minutes, stirring, or until kale has wilted.
Step 4 of 4
Top mash with remaining onion, then season with pepper. Arrange corn mixture on a platter and top with prawns. Serve with lemon wedges and mash.
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