Name: Prawn, corn and tomato salad with shiso and sesame
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 - 6
Ingredients: 1 tbsp grapeseed oil; 2 corn cobs; 12 medium uncooked prawns, peeled, cleaned and tails intact; 600 gm mixed cherry tomatoes (about 2 punnets), larger ones halved or cut into chunks; 6 shiso leaves, thinly sliced, plus extra leaves to serve; To serve: sesame seeds; Sherry-sesame dressing; 125 ml (½ cup) grapeseed oil; 80 ml (1/3 cup) Sherry vinegar; 1 tbsp light soy sauce; 1 tsp sesame oil

Prawn, corn and tomato salad with shiso and sesame

Australian Gourmet Traveller recipe for prawn, corn and tomato salad with shiso and sesame by Ben Greeno from Momofuku Seiobo in Sydney.

Serves 4 - 6

Prep

10M

Cook

15M

Total

25M

Ingredients

1 tbsp grapeseed oil

2 corn cobs

12 medium uncooked prawns, peeled, cleaned and tails intact

600 gm mixed cherry tomatoes (about 2 punnets), larger ones halved or cut into chunks

6 shiso leaves, thinly sliced, plus extra leaves to serve

To serve: sesame seeds

Sherry-sesame dressing

125 ml (½ cup) grapeseed oil

80 ml (1/3 cup) Sherry vinegar

1 tbsp light soy sauce

1 tsp sesame oil

Method

Main

1.For Sherry-sesame dressing, whisk ingredients in a bowl until combined, season to taste and set aside.

2.Heat grapeseed oil in a frying pan, add corn and cook, turning occasionally, until browned and tender (8-10 minutes). Cut kernels from cobs and transfer to a large bowl.

3.Preheat oven to 90C. Place prawns on an oven tray lined with baking paper, season to taste and roast until prawns just turn pink (8-10 minutes), then add to corn along with tomatoes and sliced shiso. Drizzle with dressing, season to taste, toss to combine and serve scattered with sesame seeds and extra shiso leaves.

Ben Greeno

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick