Prawns With Corn Charlotte And Saffron Cream
|King prawns||16 , shelled|
|Lemon juice||1 Tablespoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Corn kernels||120 Gram|
|Saffron strands||1⁄2 Teaspoon|
|Spring onions||4 , cut into small circles|
Marinate the prawns with the lime juice, salt and pepper.
Heat the oil in a non-stick pan till it reaches smoking point.
Toss in the prawns and cook till pale golden.
Mix the corn kernels and the mayonnaise.
Fill them into small round moulds and refrigerate.
Soak the saffron strands in a little hot water.
Place the cream in a bowl and add the saffron water to it.
Add salt and the spring onion circles and mix well.
Unmould the corn and mayonnaise charlottes.
Arrange the prawns around the charlotte and spoon the saffron dressing around the prawns.
Serve while the prawns are still hot.