A blini recipe is always a crowd favourite. Served with a rich romesco sauce and fresh prawns, corn blinis have never been so tasty.
Makes1616
Cook time15 mins15 minutes
Prep time30 mins30 minutes
Ingredients
1/2 cup (80g) corn kernels
1 Coles Australian Free Range Egg yolk, lightly whisked
1/3 cup (80ml) milk
3/4 cup (110g) self-raising flour
1/2 tsp sea salt flakes
1/4 tsp freshly ground black pepper
1 tbs vegetable oil, divided
1 tbs extra virgin olive oil
15g butter
8 Coles Thawed Australian MSC Raw Banana Prawns (from the deli), peeled, deveined, halved lengthways
2 garlic cloves, finely chopped
1/2 tsp smoked paprika
1 lemon, zested, juiced
2 tbs thinly sliced chives
Romesco sauce
150g semi-dried tomatoes, drained
2 tbs extra virgin olive oil
2 tbs slivered almonds, toasted
1 tbs sherry vinegar
1 garlic clove
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the romesco sauce, in a blender, place the tomatoes, oil, almonds, vinegar, garlic and 1/4 cup (60ml) water. Blend until almost smooth, stopping the blender and scraping down the sides, if needed. Season.
Step 2
In a clean blender, place the corn, egg and milk and blend until smooth. In a medium bowl, combine the flour, sea salt flakes and freshly ground black pepper. Add the corn mixture and whisk until almost smooth.
Step 3
Heat half the vegetable oil in a large heavy-based frying pan over medium heat. Spoon eight 1-tbs portions of the corn mixture into the pan and cook for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and remaining corn mixture.
Step 4
Heat the extra virgin olive oil and butter in a clean heavy-based frying pan over medium-high heat. Add the prawns, garlic and paprika. Season. Cook, stirring often, for 3-4 mins or until the prawns curl and change colour. Remove from heat and stir in the lemon zest and 1 tbs lemon juice.
Step 5
Spread some romesco sauce over the centre of each corn blini. Top with prawn and place on a serving platter. Sprinkle with chives to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute red wine vinegar for sherry vinegar.
Curtis Stone's corn blinis with prawns and romesco sauce
Makes1616
Cook time15 mins15 minutes
Prep time30 mins30 minutes
Ingredients
1/2 cup (80g) corn kernels
1 Coles Australian Free Range Egg yolk, lightly whisked
1/3 cup (80ml) milk
3/4 cup (110g) self-raising flour
1/2 tsp sea salt flakes
1/4 tsp freshly ground black pepper
1 tbs vegetable oil, divided
1 tbs extra virgin olive oil
15g butter
8 Coles Thawed Australian MSC Raw Banana Prawns (from the deli), peeled, deveined, halved lengthways
2 garlic cloves, finely chopped
1/2 tsp smoked paprika
1 lemon, zested, juiced
2 tbs thinly sliced chives
Romesco sauce
150g semi-dried tomatoes, drained
2 tbs extra virgin olive oil
2 tbs slivered almonds, toasted
1 tbs sherry vinegar
1 garlic clove
Description
A blini recipe is always a crowd favourite. Served with a rich romesco sauce and fresh prawns, corn blinis have never been so tasty.
Method
Step 1
To make the romesco sauce, in a blender, place the tomatoes, oil, almonds, vinegar, garlic and 1/4 cup (60ml) water. Blend until almost smooth, stopping the blender and scraping down the sides, if needed. Season.
Step 2
In a clean blender, place the corn, egg and milk and blend until smooth. In a medium bowl, combine the flour, sea salt flakes and freshly ground black pepper. Add the corn mixture and whisk until almost smooth.
Step 3
Heat half the vegetable oil in a large heavy-based frying pan over medium heat. Spoon eight 1-tbs portions of the corn mixture into the pan and cook for 2 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining oil and remaining corn mixture.
Step 4
Heat the extra virgin olive oil and butter in a clean heavy-based frying pan over medium-high heat. Add the prawns, garlic and paprika. Season. Cook, stirring often, for 3-4 mins or until the prawns curl and change colour. Remove from heat and stir in the lemon zest and 1 tbs lemon juice.
Step 5
Spread some romesco sauce over the centre of each corn blini. Top with prawn and place on a serving platter. Sprinkle with chives to serve.
