Name: Charred prawn, sweetcorn and tomato salad
Yield: Serves four as a starter or two as a main
Ingredients: 1 tbsp picked marjoram leaves (or oregano); 250 g cherry tomatoes; 440 g shell-on tiger prawns, peeled leaving the tail intact, and deveined (or pre-peeled tiger prawns) (240 g); 1 tsp olive oil; salt; ¼ tsp caster sugar; 2 cm piece of ginger, peeled and finely chopped (15 g); 1 tbsp sriracha; 1½ tbsp olive oil; 1 lime: finely grate the zest to get 1 tsp, then juice to get 1½ tbsp; 100 g frozen sweetcorn, defrosted; 1 small red onion, cut into 1½cm wide wedges (120g)

Preparation info

Serves
four
as a starter

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Taking the shell off the prawns can be a bit of a fiddly job, so start with peeled prawns (fresh, or frozen and defrosted), if you like. You won’t have the tail intact, which always looks great, but they work perfectly well. If you want to get ahead, make the dressing up to 2 days in advance of serving.

Ingredients

440 g shell-on tiger prawns, peeled leaving the tail intact, and deveined (or pre-peeled tiger prawns) (240 g)
1

Method

Mix together all the ingredients for the dressing, along with ⅛ teaspoon of salt, and set aside.
Place a chargrill on a high heat and ventilate your kitchen well. While the chargrill is heating up, mix the prawns with the oil and ⅛

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Ingredients

Method

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