Chef's Recipes

Prawn, corn and tomato salad with shiso and sesame

Australian Gourmet Traveller recipe for prawn, corn and tomato salad with shiso and sesame by Ben Greeno from Momofuku Seiobo in Sydney.

By Ben Greeno
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
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Prawn, corn and tomato salad with shiso and sesame


  • 1 tbsp grapeseed oil
  • 2 corn cobs
  • 12 medium uncooked prawns, peeled, cleaned and tails intact
  • 600 gm mixed cherry tomatoes (about 2 punnets), larger ones halved or cut into chunks
  • 6 shiso leaves, thinly sliced, plus extra leaves to serve
  • To serve: sesame seeds
Sherry-sesame dressing
  • 125 ml (½ cup) grapeseed oil
  • 80 ml (1/3 cup) Sherry vinegar
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil


  • 1
    For Sherry-sesame dressing, whisk ingredients in a bowl until combined, season to taste and set aside.
  • 2
    Heat grapeseed oil in a frying pan, add corn and cook, turning occasionally, until browned and tender (8-10 minutes). Cut kernels from cobs and transfer to a large bowl.
  • 3
    Preheat oven to 90C. Place prawns on an oven tray lined with baking paper, season to taste and roast until prawns just turn pink (8-10 minutes), then add to corn along with tomatoes and sliced shiso. Drizzle with dressing, season to taste, toss to combine and serve scattered with sesame seeds and extra shiso leaves.