Munch your way through these tasty rolls, filled with prawns, creamy smashed corn, crisp prosciutto and tangy mayo with a hint of chilli.
Ingredients
- 20g butter
- 1 tablespoon extra virgin olive oil
- 1/2 small brown onion, finely chopped
- 2 sweet corn cobs, kernels removed
- 1 tablespoon water
- 2 tablespoons thickened cream
- 85g (1/3 cup) whole egg mayonnaise
- 1 tablespoon fresh coriander, chopped
- 3 teaspoons sriracha chilli sauce
- 1 teaspoon lime rind, finely grated
- 1 teaspoon lime juice
- 100g prosciutto slices
- 300g small prawns, peeled, cooked
- 4 soft white rolls, split
- Extra coriander sprigs, to serve
- Kettle Chunky Sea Salt Chips, to serve
Equipment
- Stick blender
Method
- Step 1Heat the butter and half the oil in a saucepan over medium-low heat. Cook the onion, stirring, for 2 minutes or until soft. Stir in the corn kernels for 2 minutes. Stir in the water. Reduce heat to low. Cook, covered, stirring occasionally, for 5 minutes or until corn is tender. Stir in the cream for 1-2 minutes or until thickened. Season. Use a stick blender to coarsely crush. Set aside.
- Step 2Combine the mayonnaise, chopped coriander, sriracha, rind and juice in a bowl. Season.
- Step 3Heat the remaining oil in a non-stick frying pan over medium-high heat and add the prosciutto. Cook, turning, for 2 minutes or until golden and crisp. Use tongs to transfer to a plate lined with paper towel to drain. Break into large shards.
- Step 4Divide the prosciutto and smashed corn among the roll bases. Top with a drizzle of mayo, then the prawns and coriander. Sandwich with the roll tops. Serve with the Kettle chips.
- Low carb
- Lower gi
Nutrition
2779 kj
Energy
38g
Fat Total
9g
Saturated Fat
6g
Fibre
30g
Protein
48g
Carbs (total)
All nutrition values are per serve
Notes
Cooking the corn with cream before coarsely pureeing results in a delicious spread.
Process leftover cream with cooked peas for a tasty alternative to mashed potato. Or add a spoonful to may-based dressings for extra creaminess.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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