Baja prawn and sweetcorn fritters with mango and jalapeno salsa

Makes 24 Starters and mains

Baja Prawn And Sweetcorn Cakes



  • 24 large raw prawns, peeled, tail section intact
  • 2-3tsp jerk spice mix
  • 1 garlic clove, crushed
  • zest and juice of 1 lime
  • 1 small mango, peeled, sliced and cut into slices, to serve

For the jalapeno salsa

  • 2tbsp fresh coriander, chopped
  • 1 garlic clove, crushed
  • 50g jalapeno chillies in brine, drained and finely chopped
  • 1 spring onion, finely chopped
  • 1tbsp extra virgin olive oil
  • 1tbsp lime juice

For the sweetcorn fritters

  • 400g sweetcorn kernels, drained
  • 1 egg
  • 50g plain flour
  • 2 spring onions, finely chopped
  • 1tbsp fresh coriander, chopped
  • 150g cooked peeled prawns, chopped
  • sunflower oil, for shallow frying


Place the prawns in a bowl and add the jerk spice mix, garlic, lime zest and juice, and a little salt and pepper. Stir well and set aside to marinate for at least 1 hour.

To make the salsa, place all the ingredients in a bowl, season and set aside.

For your sweetcorn fritters, place a third of the corn kernels, egg, flour, spring onions, coriander and a little salt and pepper in a food processor and blend until smooth. Transfer to a bowl and stir in the remaining sweetcorn and chopped cooked prawns.

Heat a little oil in a large, non- stick frying pan and drop in 1 heaped tbsp of the corn mixture per fritter, flattening to make a small cake. Cook for 1-2 minutes each side and dry on kitchen paper. You should make 24 of these. Keep warm in a low oven as you make each batch.

Cook the prawns. Heat the remaining oil in a frying pan and stir-fry the prawns for 2 minutes until cooked.

Serve warm. Remove the sweetcorn fritters from the oven and place on a large platter. Top each one with a slice of mango, a single prawn and some salsa.

Recipes and styling: Louise Pickford. Photography: Ian Wallace.
Baja Prawn And Sweetcorn Cakes
Recipes and styling: Louise Pickford. Photography: Ian Wallace.


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