for 8 pieces

Batter

1 tin	corn kernels (approx. 285 g), rinsed, drained
1	egg, beaten
1 dl	water
¼ tsp	salt
200 g	cornmeal

To shape

1 tbsp

olive oil

Charcoal/gas/electric grill

300 g	peeled raw prawn tails (organic)
1	garlic clove, squeezed
1 tbsp	olive oil
½ tsp	salt

Prawns

150 g	mangoes, cut into cubes
1	shallot, finely chopped
3 sprig	coriander, finely chopped
1	organic lime, use grated zest and 1 tbsp of juice
2 pinch	salt

To serve

½ tsp	Tabasco sauce
1	organic lime, thinly sliced

How it's done

Batter

Place the corn in a blender along with all the other ingredients up to and including the salt, puree until creamy. Add the maize flour, mix to form a smooth batter, cover and leave to stand for approx. 15 mins.

To shape

Brush the grill plate with oil. With wet hands, shape approx. 2 tbsp of the mixture at a time into flatbreads (each approx. 8 cm in diameter), place on the grill plate so that you have 8 flatbreads.

Charcoal/gas/electric grill

With the lid up, grill the cachapas over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Add the prawns, garlic and oil to the grill plate, mix, season with salt, grill alongside for approx. 4 mins.

Prawns

In a bowl, mix the mango with all the other ingredients up to and including the salt. Add the grilled prawns, mix.

To serve

Spread the prawns on top of the cachapas. Drizzle the Tabasco on top, serve with the lime wedges.

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