Name: Grilled prawns and corn
Ingredients: 10 rashers of smoky pancetta (80g); 50g coriander stems and leaves, plus 10g picked coriander leaves for the salad; 2 tbsp tamarind paste; 1 green chilli, de-seeded and chopped; 1 clove garlic, crushed; 2 tsp maple syrup; 1 tbsp lime juice; 75ml olive oil; 12 large raw tiger prawns, peeled, tail on, or whole, with the shell and heads on, if you prefer them like that (400g gross); 2 corn cobs (380g net), lightly oiled; 50g rocket; 10g picked mint leaves; 2 spring onion, thinly sliced (15g); salt and black pepper

Main Summer

4-6

The paste I use here is extremely handy. Serve it as a sauce for roasted vegetables or veggie fritters, or as a condiment alongside spicy fried or grilled chicken. Serves four as a starter, or as part of a brunch spread.

Ingredients

10	rashers of smoky pancetta (80g)
50g	coriander stems and leaves, plus 10g picked coriander leaves for the salad
2 tbsp	tamarind paste
1	green chilli, de-seeded and chopped
1	clove garlic, crushed
2 tsp	maple syrup
1 tbsp	lime juice
75ml	olive oil
12	large raw tiger prawns, peeled, tail on, or whole, with the shell and heads on, if you prefer them like that (400g gross)
2	corn cobs (380g net), lightly oiled
50g	rocket
10g	picked mint leaves
2	spring onion, thinly sliced (15g)
	salt and black pepper

Method

Bring a small pan of water to the boil. Add the pancetta, blanch for
30 seconds, drain and pat dry. Cut each rasher into 3 pieces and set
aside.
Place 50g coriander, the tamarind, chilli, garlic, maple,
lime juice, ¼ teaspoon of salt and some black pepper in the small bowl
of a food processor. Blitz and, with the machine still running, slowly
add the olive oil to form a uniform dressing. Pour half of the dressing
over the prawns, stir and leave to marinate for about 20 minutes.
Place a ridged griddle pan on high heat and when it starts to smoke
add the corn. Turn as you grill the cobs on all sides, a total of 8-10
minutes, until nice and chard all over (beware, this will create a lot
of smoke). Remove and then use a sharp knife to shave off the corn in
clumps. Season with ¼ teaspoon of salt and set aside. Place the prawns
on the chargrill and cook for 2-3 minutes, turning once. Remove, set
aside and then add the pancetta to the grill. Cook for 30 seconds, just
to warm up.
Place the picked coriander, rocket, mint and spring onion in a bowl
and pour over the remaining dressing. Mix gently and then divide half
the salad between individual serving plates. Spoon the corn on top of
the leaves, dot with the pancetta, finish with the remaining salad and
then place three prawns on top of each portion. Serve at once.