Sweetcorn Fritter Bites with Zesty Avocado & Jerk-Rum Prawns
Our sweetcorn fritters topped with creamy, zesty avocado and a rum & jerk spiced king prawn is a flavour sensation. These tasty bites are great for the festive season – either as a starter on Christmas Day or as canapes. If you don’t want to use rum, leave it out and use a squeeze of lime or orange.
Method
Put the rum, jerk spice, garlic and sugar in a bowl and mix well. Add the prawns and toss to coat.
Put the avocado in a bowl and mash with the back of a fork, leaving some texture. Stir in the chilli and coriander and squeeze in lime juice to taste. Season with salt. Cover and chill until needed.
Heat a heavy-based frying pan/skillet over a medium heat. Add the oil and remove the prawns from the marinade and add to the pan. Cook for 1-2 minutes until they start to turn pink and then turn over. Increase the heat and add any leftover marinade into the pan with the juice of ½ lime. Cook for a further 2-3 minutes until the prawns are cooked through and any sauce has evaporated (If you like, add a splash more rum and flambe for extra caramelisation.) Season with salt and black pepper and allow to cool a little.
Meanwhile, prepare the sweetcorn fritter mix batter according to the packet instructions. Heat 2 tbsp oil in a large frying pan over a medium heat. When hot drop in heaped teaspoons of the fritter mix (don’t overcrowd the pan and cook in batches if needed) flattening slightly with the back of a spoon. Cook for 1-2 minute on both sides until crisp and golden. Remove from the pan and drain on kitchen paper.
To serve, spoon some avocado on to a fritter and top with a Jerk-rum prawn. Scatter with chopped coriander and grate over some lime zest. Serve immediately with lime wedges for squeezing.
*Our Caribbean Creations range is available now from selected Tesco stores.
Ingredients
- For the Jerk-Rum Prawns
- 2 tbsp rum
- 1 tbsp Ainsley Jerk Seasoning
- 1 clove of garlic, minced
- 1 tsp brown sugar
- 165g pack of (approx. 14) peeled raw king prawns, cleaned
- 1 tbsp oil
- ½ lime, for squeezing
- For the Sweetcorn Fritters
- 1 x sachet of Ainsley Sweetcorn Fritter Mix*
- 1 x 165g tin of sweetcorn, rinsed and drained
- For the Zesty Avocado
- 2 avocados
- ½ lime, for squeezing
- 1 small medium-hot red chilli (or scotch bonnet if you like things hot), deseeded, finely chopped
- handful of coriander leaves, finely chopped
- To Serve
- finely chopped coriander
- zest of ½ lime
- lime wedges