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Curtis Stone's corn blinis with prawns and romesco sauce

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A blini recipe is always a crowd favourite. Served with a rich romesco sauce and fresh prawns, corn blinis have never been so tasty.

  • Makes16
  • Cook time15 minutes
  • Prep time30 minutes
Corn blinis with prawns and romesco sauce

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 or red wine vinegar
  • 1 garlic clove

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.