GRILLED PRAWNS WITH GRILLED CORN & TOMATO SALSA

JUICY GRILLED PRAWNS PAIRED WITH SMOKY CORN AND FRESH, ZESTY TOMATO SALSA

SERVINGS: 1 generous portion or 2 starters
PREP TIME: 15 minutes
COOK TIME: 15 minutes

INGREDIENTS :

       Prawns :

• 5 large tiger prawns (shell-on)
• 2 tbsp olive oil
• Salt, black pepper, and piment d’Espelette, to taste
• 2 tbsp Ricard (or other pastis), for flambé

       Salsa :

• 2 ears fresh corn, grilled and kernels removed
• 1 cup heirloom tomatoes, diced
• 2 tbsp red onion, finely diced
• 1 tbsp lemon vinegar
• 2 tbsp olive oil
• Salt and pepper, to taste
• Handful of fresh basil, torn or finely sliced
• Optional: pinch of piment d’Espelette

       Garnish :

• Few drops of basil oil
• Extra fresh basil leaves
• Lemon wedges, to serve

STEPS

1. MAKE THE SALSA
   

   Grill the corn until lightly charred. Let cool, then slice off the kernels.

   In a bowl, combine corn, tomatoes, red onion, lemon vinegar, olive oil, salt, pepper, and basil. Toss gently and let sit.

2. PREP THE PRAWNS
   

   Pat the prawns dry. Toss with olive oil, salt, black pepper, and piment d’Espelette.

3. SEAR & FLAMBÉ
   

   Heat a cast iron or stainless pan over medium-high heat. Sear prawns 1–2 minutes per side until just cooked and lightly charred.

   Kill the heat, add Ricard, and carefully flambé. Let the flames burn off naturally.

4. PLATE
   

   Spoon the corn-tomato salsa onto a plate. Arrange prawns over or beside it.

5. FINISH
   

   Drizzle with basil oil, add fresh basil leaves, and serve with lemon wedges.

By Laurent Dagenais