INGREDIENTS

INSTRUCTIONS

First, make the spicy sauce. Process the tomatoes in a food processor
briefly then pour the mixture into a large bowl. Process the yellow
capsicum pieces until finely chopped and add these to the tomatoes.
Add tabasco sauce and salt to taste. Set aside in the fridge for an
hour or up to eight hours.
Using a sharp knife, cut the corn off the ears. Heat a heavy frypan
over a high heat then add the corn and 'dry fry' the corn until it is
slightly charred and golden brown. Pour into a small bowl and set
aside.
Wash the leek thoroughly then place the white parts only, the garlic
and the spanish onion in a food processor and chop finely.
Alternatively, chop finely with a knife. To the frypan, heat the oil
and add the fienly chopped leek, spanish onion and garlic mixture and
the paprika and saute over a medium heat for 5 minutes until the
vegetables have softened and begun to turn gold around the edges of
the pan. Move the onions to the side of the pan and add the peeled
raw prawns. Allow the prawns to cook for a moment or two until they
are orange in colour underneath then turn them over and cook the
other side. Bring the onions in from the side of the pan and toss
with the prawns. Add the prawn mixture to the chilled tomato mixture
and toss thoroughly. Add half of the charred corn and the lime juice
and parsley and mix well before returning to the fridge to chill.
To serve, divide the mixture between 6 martini glasses or wine
goblets and top with coriander leaves and remaining charred corn.
Garnish with a lime wedge
Converted by MC_Buster.
Per serving: 439 Calories (kcal); 18g Total Fat; (32% calories from
fat); 12g Protein; 71g Carbohydrate; 0mg Cholesterol; 99mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0
Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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