Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use in Step 1. Season your shelled prawns with salt and pepper and dust with your cornflour, reserve for later.

Washing Instruction

Wash your hands and corn on the cob well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

Place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off from the cob at about two-thirds the depth of the kernels. Continue cutting corn off the cob until all of the corn is removed.

Step 1 - Basmati Rice

Once your water comes to the boil add your basmati rice, as the water boils again, give the rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Drain through a colander and set aside till later.

Step 2 - Jambalaya Base

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and your butter, once your butter melts add your DailyDish Aromatic Base and cook for 4-5 minutes. Now add your, diced chorizo, corn kernels, and peas and continue cooking for 2-3 minutes. Proceed to mix in your cajun spice, paprika, tomato paste, and Worcestershire sauce and cook for 1-2 minutes whilst stirring. Once your rice has cooked, mix it through your jambalaya base along with your chopped chives, taste and season with salt and pepper.

Step 3 - Salt and Pepper Prawns

Heat a large frying pan over med-high heat, add a shallow layer of sunflower oil and once your oil is hot fry your prawns until they have curled up and crisped about 3-4 minutes. Do them in batches so you don't overcrowd the pan in this way you won't overcook the prawns or limit crispiness.

To Serve

Mix your prawns into your jambalaya rice and divide amongst your servings.