MEXICAN STYLE BBQ’D PRAWN SKEWERS WITH ROAST POTATO, CHORIZO, CHARRED SWEETCORN SALAD

PREP TIME: 30 MINS + MARINATING TIME

COOKING TIME: 40 MINS

SERVES: 4

INGREDIENTS

 

20 extra-large peeled green prawns 

Lime wedges, to serve

Marinade

1 tablespoon chipotle chilli in adobo sauce, finely chopped

Zest and juice of a lime

1 clove garlic, crushed

2 tablespoons olive oil

1 tablespoons coriander stems, finely chopped

Salad

750g Spud Lite baby potatoes, halved and quartered

2 teaspoons olive oil

2 teaspoons Mexican seasoning (eg. Smoky chipotle taco mix)

¼ cup grated parmesan

1 chorizo sausage, skin removed and diced

2 cobs sweetcorn

1 punnet cherry tomatoes, halved

2 spring onions, diced

¼ cup coriander leaves

 

Dressing

½ cup mayonnaise

1 clove garlic

2 tablespoon chipotle chilli in adobo sauce, finely chopped

Juice of a lime

½ teaspoon smoked paprika

Salt flakes and freshly ground black pepper

METHOD

 

Step 1
For the marinade, combine, chipotle chilli, zest, juice, garlic, olive oil and coriander stems together in a small food processor and puree until smooth. Place marinade in a medium mixing bowl with prawns, stirring gently to combine. Cover and refrigerate for 30 minutes.

Step 2
Preheat air fryer to 200°C. Place potatoes in a mixing bowl with 2 teaspoons olive oil, Mexican seasoning and parmesan, tossing until well coated. Place in preheated air fryer and cook for 25 minutes or until golden. Add chorizo for the final 5 minutes of cooking.

Step 3
For the dressing, combine mayonnaise, garlic, chipotle chilli, lime juice, paprika, salt and pepper together in a small mixing bowl, stirring to combine. Set aside until required.

Step 4
Bring a medium saucepan of water to the boil and cook sweetcorn for 2 minutes. Drain.
Heat a barbecue or chargrill pan to medium high and brush sweetcorn with remaining oil. Place on barbecue and chargrill for 5 minutes on each side or until golden and charred. Remove from heat and allow to cool for 5 minutes before cutting corn from cob.

Step 5
Thread four prawns onto each skewer and cook on barbecue or chargrill pan for 2 minutes each side.

Step 6
To assemble salad, combine roast potatoes, chorizo, charred corn, tomatoes, spring onion, coriander, tossing to combine. Place salad on plates with grilled prawns and drizzle over dressing.

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