Ancho Prawn, Fregola and Charred Corn Salad

"Ancho, as one of the milder Mexican chillies, has a mellow fruitiness that lends itself well to pairing with other fragrant flavours, such as lime and coriander. The fregola (a small pasta shape from Sardinia) gives this salad a substantial bite that takes it into dinner or lunch territory. If you want to enjoy it as a side, simply omit the prawns (shrimp) and increase the amount of corn. It’s delicious served alongside smoky barbecued meats."

The Modern Spice Rack by Esther Clark and Rachel Walker (Hardie Grant, £22), Photography by Matt Russell


Ingredients


For the dressing

  • 3 limes, grated zest of 1 and juice of all 3, plus extra wedges to serve
  • 4 tablespoons rapeseed oil or olive oil
  • 1/2 garlic clove, finely grated
  • 1/2 red chilli, seeded and thinly sliced
  • 1 green chilli, seeded and thinly sliced

Method

  1. Bring a large saucepan of water to the boil. Add the whole corn-on-the-cobs and boil for 5 minutes, then drain and leave to steam-dry for 5 minutes. Heat a large griddle or frying pan over a high heat. Add the corn and cook for 15 minutes, turning frequently until blackened and charred. Set aside to cool.
  2. Cook the fregola in a saucepan of salted water according to the packet instructions. Drain and leave to cool slightly before transferring to a large bowl. Sit the corncobs on their ends and, using a serrated knife, cut downwards to remove the corn kernels. Stir these into the fregola. Set aside.
  3. To make the dressing, whisk together the lime zest and juice, rapeseed oil and garlic in a small bowl. Add the chillies and season with salt. Shell the prawns if they are not shelled already. Heat the extra virgin olive oil in a non-stick frying pan over a high heat, then add the prawns and fry for 1 minute. When they begin to turn pink, quickly mix in the ancho chilli powder, ground coriander and paprika, and cook for a further 1 minute. Season with salt.
  4. Pour the dressing over the fregola and corn, then add the chopped coriander and spring onions and toss together. Pile on to a serving plate, then top with the prawns and torn coriander and serve.
© Speciality Cooking Supplies Limited 2024


0 comments

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • James Martin Saturday Morning: 2024 Gift Guide!

    James Martin Saturday Morning: 2024 Gift Guide!

  • The Buyer’s Guide to Tinned Fish

    The Buyer’s Guide to Tinned Fish

  • Fudgy Eggs On Toasted Bagels With Anchioves, Mayo, & Capers Recipe

    Fudgy Eggs On Toasted Bagels With Anchioves, Mayo, & Capers Recipe