Ancho Prawn, Fregola and Charred Corn Salad
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Easy
"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
- 3 whole corn-on-the-cobs
- 200g fregola, giant couscous or pearl couscous
- 300g extra-large king prawns
- 1 tablespoon extra virgin olive oil
- 3 teaspoons ancho chilli powder
- 1 teaspoon ground coriander
- 1/2 teaspoon sweet smoked paprika
- large bunch of coriander, half chopped, half torn
- 4 spring onions, thinly sliced
- sea salt
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
- 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.
- 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.
- 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.
- 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.
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