Prawns With Corn Charlotte And Saffron Cream Recipe
Ingredients
| King prawns | 16 , shelled | |
| Lemon juice | 1 Tablespoon | |
| Oil | 2 Cup (32 tbs) (For Frying) | |
| Corn kernels | 120 Gram | |
| Mayonnaise | 80 Milliliter | |
| Cream | 120 Milliliter | |
| Saffron strands | 1⁄2 Teaspoon | |
| Spring onions | 4 , cut into small circles | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 6065 Calories from Fat 4733
% Daily Value*
Total Fat 533 g819.8%
Saturated Fat 72 g359.8%
Trans Fat 0 g
Cholesterol 65.6 mg21.9%
Sodium 1006.1 mg41.9%
Total Carbohydrates 196 g65.3%
Dietary Fiber 28 g111.9%
Sugars 44.5 g
Protein 135 g269.8%
Vitamin A 16.5% Vitamin C 33.7%
Calcium 30.1% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
Heat the oil in a non-stick pan till it reaches smoking point.
Toss in the prawns and cook till pale golden.
Mix the corn kernels and the mayonnaise.
Fill them into small round moulds and refrigerate.
Soak the saffron strands in a little hot water.
Place the cream in a bowl and add the saffron water to it.
Add salt and the spring onion circles and mix well.
Unmould the corn and mayonnaise charlottes.
Arrange the prawns around the charlotte and spoon the saffron dressing around the prawns.
Serve while the prawns are still hot.
Chef
