Ingredients
- 1 kg (2 lb) cooked medium prawns
- 1/4 cup (60 ml/2 fl oz) lime juice
- 3/4 cup (110 g/3 1/2 oz) frozen corn kernels
- 3 teaspoons finely grated lime rind
- 250 g (8 oz) cream cheese, softened
- 3 tablespoons finely chopped chives
- 1 tablespoon sweet chilli sauce
- 4 cooked large prawns, to garnish
Method
1. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Pat them dry with paper towels and place in a bowl. Add the lime juice to the prawns, cover and refrigerate for 10 minutes.
2. Cook the corn in boiling water for 2-3 minutes, or until tender. Drain and plunge the kernels into iced water to prevent further cooking, then drain and pat dry with paper towel.
3. Process the prawns and lime juice in a food processor in short bursts for 2-3 seconds, until the prawns are finely chopped but not minced. Transfer to a bowl and stir in the corn, lime rind, cream cheese and chives. Add the chilli sauce and mix well. Cover with plastic wrap and refrigerate for at least 2 hours.
4. Just before serving, peel the large prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Transfer the dip to a serving bowl and garnish with the peeled prawns. Serve with some extra cooked and peeled prawns, or Melba toast or pitta bread, for dipping.
