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Panfried prawns with sweetcorn purée

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

350 g prawns
2 T butter
1 t paprika
3 garlic cloves, crushed
1 x 420 g cream-style sweetcorn

Method

Pan-fry 350 g butterflied prawns in 2 T butter, 1 t paprika and 3 cloves crushed garlic for 2 minutes on each side, then remove from the pan.

Blend 1 x 420 g can cream-style sweetcorn until smooth, then add to the same pan to heat through.

Season and serve hot with baby spinach.