4 fresh large king prawns
1 morcilla or black pudding*
1 cob of corn
Garlic, chilli & cumin butter
250 grams butter - at room temperature so it's soft
4 garlic cloves minced
2 tbs finely diced coriander
1 tsp ground cumin
1 long red chilli finely diced
Zest of one lemon
1 deseeded long red chilli
2 garlic cloves, minced
2 tbs olive oil
1 tbs minced fresh ginger
Marinate prawns for two hours & place in a cool room.
Mix garlic, chilli and cumin butter ingredients together well, place along cling film and roll into log shape about 20 cm long. Twist ends and place in a cool room for an hour or until firm.
Boil corn for 20 minutes & slice into 4 rounds roughly 1½cm thick. Slice 4 pieces of morcilla on a 45 degree angle roughly 1½ cm thick.
Heat a chargrill or barbecue and place the corn rounds & king prawns on grill, cooking for 3 to 4 minutes each side or until cooked through. Squeeze some fresh lime over prawns as they are cooking. Cook morcilla on a hotplate or pan for 2 minutes each side until cooked through.
Take your butter out of the fridge and slice into 4 rounds roughly ½ cm thick.
To serve: Put a line of four dollops of aioli on plate and drag a spoon through to create a tear drop effect. Place grilled corn on the aioli then stack with the morcilla, butter rounds & finally grilled prawns. Serve with a grilled lime cheek.
Morcilla has more spices/aromatics than black pudding.