Charred prawn, sweetcorn and tomato salad by Yotam Ottolenghi

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

440g shell-on tiger prawns, peeled (leave the tails intact) and deveined (or 240g peeled tiger prawns)

1 tsp olive oil

Salt

1 small red onion, peeled and cut into 1.5cm-wide wedges

100g frozen sweetcorn, defrosted

250g cherry tomatoes

1 tbsp picked marjoram (or oregano)

For the ginger, lime and sriracha dressing

2cm piece fresh ginger, peeled and finely chopped

1 tbsp sriracha

1½ tbsp olive oil

Finely grated zest of 1 lime (1 tsp), plus 1½ tbsp lime juice

¼ tsp caster sugar

In a small bowl, mix the dressing ingredients and an eighth of a teaspoon of salt.

Put a char-grill on a high flame and ventilate the kitchen. While it’s heating up, mix the prawns with the olive oil and an eighth of a teaspoon of salt. Griddle the onion wedges for five minutes, turning them every so often, until charred and cooked, but still with some bite. Transfer to a large bowl, then grill the corn for two minutes, until charred. Add to the onion bowl, then grill the tomatoes for three minutes, turning regularly, so they’re charred all over, and add to the bowl. Griddle the prawns for four minutes, turning them halfway, until charred and cooked through. Add to the bowl with the marjoram and dressing, toss gently, and serve at once.

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