Name: Mustard butter prawns with corn and wilted greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 16 large wild prawns, halved (see note); 80 gm salted butter, chopped; 3 corn cobs, kernels removed; 2 garlic cloves, crushed; 2 tbsp Dijon mustard; Finely grated rind and juice of 1 lemon, plus wedges to serve; 1 bunch spinach, trimmed; 120 gm baby kale leaves; 2 tbsp chopped chives; 2 tbsp chopped tarragon leaves; 2 spring onions, thinly sliced

Mustard butter prawns with corn and wilted greens

A combination of flavours that just works.

Serves 4

Prep

10M

Cook

10M

Total

20M

Tiger prawns just cooked through, corn sautéed with Dijon mustard and butter, plus a good dose of lemon for brightness. No fooling – this one’s ready in just 20 minutes.

Ingredients

2 tbsp extra-virgin olive oil

16 large wild prawns, halved (see note)

80 gm salted butter, chopped

3 corn cobs, kernels removed

2 garlic cloves, crushed

2 tbsp Dijon mustard

Finely grated rind and juice of 1 lemon, plus wedges to serve

1 bunch spinach, trimmed

120 gm baby kale leaves

2 tbsp chopped chives

2 tbsp chopped tarragon leaves

2 spring onions, thinly sliced

Method

1.Heat oil in a large non-stick frying pan over high heat. Add prawns and cook, turning until prawns just start to change colour (3 minutes). Transfer prawns to a plate, loosely cover and keep warm.

2.Add butter, corn, garlic, mustard and lemon rind to pan and cook, stirring, until the butter is foamy (3 minutes).

3.Add spinach and kale to the pan and cook, tossing until the greens are just wilted (2-3 minutes). Add the herbs and onion and toss to coat in the mustard butter. Return the prawns to the pan with the lemon juice, toss well to coat then season to taste.

4.Divide greens mixture between plates, top with prawns and corn and serve with extra lemon wedges.

To halve prawns, place leg-side up and slice lengthways through the body. Use kitchen scissors to cut through the head. Remember to remove the digestive tract.
Notes

Recipe by Jessica Brook

Styling by Steve Pearce