20 uncooked medium prawns
2 cloves of garlic crushed
2 Tbsp lime juice
1/2 tsp ground cumin
1 tsp caster sugar
1Tbsp olive oil
2 trimmed corn cobs
20g butter softened
2 Tbsp olive oil, extra
3 corn tortillas
2 medium avocados
1/2 iceberg lettuce
6 small radishes trimmed and sliced thinly
1 cup fresh coriander
Dressing:
2 Tbsp lime juice
1/4 cup olive oil
1 chilli chopped finely
1 clove crushed garlic
1 tsp caster sugar
Combine prawns, garlic, juice, cumin, sugar and oil in a large bowl. Cover and refrigerate for 10 mins. Meanwhile make the dressing.
Brush corn with butter; season. Cook corn on a heated oiled char-grill pan or bbq, turning, for 10 mins or until slightly tender. Using a sharp knife cut corn kernels from cobs transfer to a small bowl and cover to keep warm.
Heat extra oil in frying pan and heat tortillas.
Cook prawn mixture on heated char-grill pan for 3 minutes, turning halfway to ensure even cooking.
Halve avocado; scoop flesh into a large bowl. Add lettuce, radish and coriander and toss gently to combine. Add prawns and corn, then drizzle with dressing. Serve with tortillas.
