Register
Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)
Ingredients
-
-
2 corn on the cobs
-
75 millilitre (3 fluid ounce) fresh lemon juice
-
75 millilitre (3 fluid ounce) St. Germain elderflower liqueur
-
1 tablespoons ají rocoto paste
-
1/4 teaspoon Ground Cumin
-
1/4 teaspoon Garlic Granules
-
1 teaspoon Coriander Leaf
-
1/4 teaspoon Sea Salt
-
1/8 teaspoon Coarse Ground Black Pepper
-
250 gram (9 ounce) large cooked, peeled prawns
-
1/4 honeydew melon, peeled, 1 cm chunks
-
1/2 red pepper, finely diced
-
Coriander as a garnish (optional)
Key Products
Instructions
- 1 Grill the corn on the cob over a medium-high heat for 10 minutes turning occasionally until the corn is tender and lightly charred to a golden brown. Allow to cool slightly, then slice the corn kernels off the cob with a knife.
- 2 Mix the lemon juice, liqueur, rocoto paste, Cumin, Garlic Granules, Coriander Leaf, Sea Salt and Black Pepper in a medium bowl until well blended.
- 3 Add the prawns to the rocoto marinade and toss until well coated. Cover and refrigerate for 30 minutes.
- 4 To serve, arrange the prawns, corn and honeydew melon in shallow serving plates. Drizzle with the rocoto marinade. Garnish with diced red pepper and coriander.
More To Savour
