Recipe - Warm Prawn Salad With Corn And Black Bean Vinaigrette

20 lg Prawns; raw or cooked
200 g Black turtle beans
2 Cloves garlic; lightly
crushed
1 One half l Water
4 Heaped tbsp cooked corn
kernels
1 Heaped tbsp red onion;
finely chopped
2 Heaped tbsp minced red pepper
1 tablespoon Cumin seeds; roasted
1 teaspoon Dried oregano
4 tablespoon Fresh coriander; chopped
Salt and freshly ground
black pepper
150 ml Vinaigrette dressing
2 Corn tortillas; cut into
thin
; strips
Oil for deep frying
2 tablespoon Light olive oil
Selection of salad greens

FOR THE VINAIGRETTE
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
2 teaspoon Dijon mustard
2 tablespoon White wine vinegar; up to 4
230 ml Olive or vegetable oil

FOR THE LIME CREAM
1 tablespoon Lime juice
Salt and pepper
2 tablespoon Whipping cream

Shell and devein the prawns. (If you have live prawns they should be
simmered in plenty of salted water for 2 minutes, then allowed to cool
before peeling.)

To make the vinaigrette, dissolve the salt, pepper, mustard in the wine
vinegar. Whisk the oil, slowly at first to allow it to be incorporated.
Taste and adjust the seasoning. The vinaigrette can easily be made in a
blender. Simply place all ingredients together and blend.

Cook the beans in a large pot with the garlic and water until they are
soft, and just beginning to split. When the beans are nearly cooked, add 1
tsp of salt. Drain the cooked beans and rinse them under plenty of running
water. The quantities we have given are generous, but we find that its
always good to have extra cooked they can make another meal the following
day.

In a large bowl place 6 heaped tbsp of the cooked beans. Add the corn,
onion,. pepper, spices and herbs and the vinaigrette dressing. Allow to
stand for 510 minutes. This allows the flavours to develop.

Fry the tortilla strips in hot oil (180 C / 350 F) until they are crisp.
Drain on to the kitchen paper and season lightly with salt. Reserve.

To make the lime cream, simply stir the lime juice, salt and pepper into
the cream. If it becomes too thick, add a splash of water.

Saut‚ the prawns over high heat until they are hot and lightly browned.
Season lightly.

To serve, spoon some of the corn and black bean vinaigrette around the
outside of the plate. Place the salad in the centre with a few crispy
tortilla strips on top. Arrange prawns on top of the vinaigrette, and
drizzle sparingly with the lime cream.

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