Ginger Prawns with Summer Corn Succotash

Ingredients

Estimated total cost: €11.28 · €2.82/serving

• 12 oz. succulent jumbo prawns, meticulously peeled and deveined, with tails delicately intactEst. price €8.50–€14.00
• 2 cloves of garlic, expertly grated into a fragrant paste (use a microplane for the finest texture)Est. price €0.10–€0.25
• 1 2-inch segment of ginger, elegantly peeled and finely grated (use a ginger grater for best results)Est. price €0.20–€0.40
• 1 red Thai or any other fiery hot chile, masterfully chopped into tiny piecesEst. price €0.15–€0.30
• 3 tablespoons of extra-virgin olive oil, divided for optimal flavor infusionEst. price €0.45–€0.90
• 1 teaspoon of Diamond Crystal kosher salt, divided for precise seasoningEst. price €0.02–€0.05
• 1 teaspoon of golden mustard seeds, adding a touch of sophistication to the dishEst. price €0.08–€0.15
• 2 cups of fresh corn kernels, harvested from 3.5 dozen ears of corn for unparalleled freshnessEst. price €1.20–€2.50
• 1 lime, halved to extract the zesty citrus juicesEst. price €0.30–€0.60
• Torn cilantro leaves, artfully scattered for garnish (opt for about 1/2 cup loosely packed, adjust to personal preference)Est. price €0.25–€0.50

Steps

1. 1

   Begin by washing 12 oz. of large prawns, ensuring they are peeled and deveined while leaving the tails intact. Afterward, carefully dry the prawns completely before transferring them to a spacious bowl.

2. 2

   In a small bowl, mix finely grated garlic, ginger, and finely chopped green Thai chili with extra-virgin olive oil and Diamond Crystal kosher salt. You can also crush the aromatics in a mortar and pestle until they form a paste. Next, combine half of this mixture with the prawns and allow them to marinate at room temperature for 15 minutes.

3. 3

   Heat 1 tablespoon of extra-virgin olive oil in a nonstick skillet over medium-high heat until it shimmers. Place the prawns in the skillet in a single layer and cook without moving them until they are mostly cooked and starting to curl, which should take around 3 minutes. Flip the prawns and cook them further until they are fully opaque, have formed a C-shape, and are thoroughly cooked, for about 2 more minutes. Then, transfer the prawns to a serving platter.

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• Cultural note

  Succotash is a traditional Native American dish that typically includes corn and beans. The addition of ginger, prawns, and Thai chile adds a modern twist to this classic recipe, creating a fusion of flavors from different culinary backgrounds.

• Seasonal note

  Ginger Prawns with Summer Corn Succotash is best made during the summer months when fresh corn is in season and prawns are at their peak freshness. This dish captures the vibrant flavors of summer produce.

• Health note

  This dish is a good source of protein, vitamins A and C, and zinc. It is relatively low in calories and saturated fat. The succotash provides fiber and essential nutrients from the fresh ingredients used.