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.

  1.  

YOU MIGHT ALSO LIKE…

Twice Baked Potatoes with Horseradish, Grainy Mustard and Chives

Twice Baked Potatoes with Horseradish, Grainy Mustard and Chives

TWICE BAKED POTATOES WITH HORSERADISH, GRAINY MUSTARD AND CHIVESPREP TIME: 15 MINUTESCOOKING TIME: 1 HOURSERVES: 4INGREDIENTS 4 Spud Lite potatoes2 teaspoons olive oil1 large brown onion, peeled and dicedSalt flakes and freshly ground black pepper½ cup grated cheddar2...

Tray Roasted Rack of Lamb and Roasted Vegetables

Tray Roasted Rack of Lamb and Roasted Vegetables

TRAY ROASTED RACK OF LAMB AND ROASTED VEGETABLES PREP TIME: 15 MINUTESCOOKING TIME: 40 MINUTESSERVES: 4INGREDIENTS 500g Spud Lite baby potatoes, halved ½ red capsicum, deseeded and chopped 1 medium zucchini, chopped into chunks 1 large red onion, peeled, halved and...

Spanish Style Meatloaf Topped with Mash

Spanish Style Meatloaf Topped with Mash

SPANISH STYLE MEATLOAF TOPPED WITH MASH PREP TIME: 20 MINUTESCOOKING TIME: 1 HOUR AND 10 MINS SERVES: 6 - 8 INGREDIENTS 2 teaspoons olive oil1 large brown onion, finely chopped2 cloves garlic, crushed375g pork mince375g beef mince1 chorizo, skin removed and finely...