2019 Winning Wines
2019 Competition Recipes
Corn puree with prawn and tomato
Presented by chef Marcell Kustos
Medium Bodied Dry White Wines
were judged with this recipe
500 g Corn kernels, fresh
100 g Butter
5 g Salt
2.5 g Baking soda
300 ml Toasted corn stock
1 pc Lemongrass, core, sliced
1 bunch Basil, reserve for decoration
3 Tbs p Olive oil
0.5 pc Lime, juiced
25 pc Prawn, poached, sliced
1 pc Lime juice
25 pc Cherry tomatoes, sliced, salted
Toast the cornhusk on the BBQ.
In a large pot, boil water add 5g salt, 2.5 g baking soda, toasted husk and corncobs.
When the corn is cooked, reserve 300 ml cooking liquid, remove the corns from the pot and chill them.
Cut off the kernels from the cob.
In a blender, blend corn kernels, butter, toasted corn stock, lemon grass until smooth.
In a blender or mortar, mix basil, olive oil and lime juice.
In a medium pot, bring water to boil, and poach whole prawns for 2 minutes.
Transfer prawns to ice water to stop cooking.
Peel prawns and slice them to 0.5 cm.
Mix with basil oil and lime juice.
Serve the prawns and tomatoes on a bed of corn puree and decorate with basil leaves.