Don't down that shot of tequila just yet - mix it into the sauce for a shrimp salad that's finger lickin' good.
Serves 4 Prep Time 20 minutes Cooking Time 5 minutes
For the corn salad
4 cobs fresh corn, boiled (you can also use canned corn)
3 tablespoons mayonnaise
3 tablespoons white wine vinegar
3 tablespoons plain yogurt
2 red bell peppers, diced finely
2 tomatoes blanched, peeled, seeded, and diced finely
1 bundle cilantro, chopped coarsely, divided (half reserved for prawns)
salt and freshly ground pepper
1 head romaine lettuce
2 tablespoons olive oil
1 small onion, chopped finely
1 tablespoon garlic, chopped finely
8 prawns peeled, deveined, with tails left on
salt and pepper
2 bird's eye chilies (siling labuyo), chopped finely
2 shots tequila
1 Make the corn salad: Slice corn kernels off the cob and into a bowl. Mix with mayonnaise, vinegar, and yogurt.
2 Add bell peppers, tomatoes, and half of the chopped cilantro. Season with salt and pepper to taste. Set aside.
3 Trim romaine lettuce, then cut lengthwise into quarters and rinse under fl owing water. Pat dry with paper towels and set aside.
4 Heat olive oil in a sauté pan over medium heat. Sauté onions and garlic until translucent and fragrant.
5 Season prawns with salt and pepper, then add to sauté pan with chilies. Sauté for 3 minutes over high heat until prawns are cooked.
6 Add remaining cilantro and pour in tequila to deglaze pan and flambé prawns. Set aside and keep warm.
7 To assemble, divide romaine hearts among four plates and top with corn salad. Set two warm prawns over each salad and top with the remaining onion, garlic, and cilantro mixture.
Photography by At Maculangan | Styling by Paulynn Chang Afable | Props From Rustan’s Department Store (Dwell Studio patterned placemat with gray triangles and wooden cutlery)
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