Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)

Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)

Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)

Prep Time
20 Minutes
Cook Time
15 Minutes
Ingredients
13
Servings
6
This refreshing starter is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, prawns are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, coriander and chilli.
Ingredients
  • 2 corn on the cobs

  • 75 millilitre (3 fluid ounce) fresh lemon juice

  • 75 millilitre (3 fluid ounce) St. Germain elderflower liqueur

  • 1 tablespoons ají rocoto paste

  • 1/4 teaspoon Ground Cumin

  • 1/4 teaspoon Garlic Granules

  • 1 teaspoon Coriander Leaf

  • 1/4 teaspoon Sea Salt

  • 1/8 teaspoon Coarse Ground Black Pepper

  • 250 gram (9 ounce) large cooked, peeled prawns

  • 1/4 honeydew melon, peeled, 1 cm chunks

  • 1/2 red pepper, finely diced

  • Coriander as a garnish (optional)

Key Products
Ground Cumin

Product Information

£ 1.70/unit,28g
Garlic Granules

Product Information

£ 1.90/unit,47g
Coriander Leaf

Product Information

£ 1.85/unit,7g
Coarse Ground Black Pepper

Product Information

£ 2.20/unit,33g

Instructions

  • 1 Grill the corn on the cob over a medium-high heat for 10 minutes turning occasionally until the corn is tender and lightly charred to a golden brown. Allow to cool slightly, then slice the corn kernels off the cob with a knife.
  • 2 Mix the lemon juice, liqueur, rocoto paste, Cumin, Garlic Granules, Coriander Leaf, Sea Salt and Black Pepper in a medium bowl until well blended.
  • 3 Add the prawns to the rocoto marinade and toss until well coated. Cover and refrigerate for 30 minutes.
  • 4 To serve, arrange the prawns, corn and honeydew melon in shallow serving plates. Drizzle with the rocoto marinade. Garnish with diced red pepper and coriander.
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