Chefs' Recipes

Paul Farag’s grilled prawns, corn, saffron pine nut milk

If you have a little bit of time on your hands and you're raring to dress up your usual prawn salad routine, this is the recipe for you.

Photo: Ben Dearnley

Ben Dearnley

“This dish is a great solo dish or can be adjusted using smaller prawns and multiplying the recipe to accommodate a large group for meze or a shared dish,” says Aalia chef Paul Farag.


Saffron pine nut milk


1.For saffron pine nut milk, stir 350ml water and saffron together in a bowl; stand for 30 minutes. Transfer to a high-speed blender with pine nuts and salt; blend until pine nut milk gets hot (10 minutes). The idea is to blend the mixture until it gets hot, and the natural oils are released and emulsify.
2.Preheat a lightly greased barbecue or char-grill pan to high. Char-grill corn, turning frequently, until blackened and cooked (10-15 minutes). Cool slightly, then cut kernels off cob and place in a large bowl with parsley, lemon juice and onion; season to taste and toss to combine.
3.Thread prawns onto metal skewers through the centre lengthways, and char-grill, turning occasionally, until charred and cooked (4 minutes); season to taste.
4.Spoon half saffron and pine nut milk onto a large platter and top with prawn skewers. Scatter with corn mixture, finger lime pearls and drizzle with extra-virgin olive oil. Serve with remaining saffron and pine nut milk on the side.

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