Ingredients

• 4 new potatoes
• 1 corn on the cob
• 200g/7oz unsalted butter
• 10 Strangford prawns (or other large prawns)
• heads and shells removed and reserved
• de-veined
• 1 tbsp vegetable oil
• sprig fresh thyme
• sprig fresh basil
• plus extra to garnish
• 1 tbsp tomato purée
• 200ml/7fl oz chicken stock
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 2 ripe plum tomatoes
• peeled
• seeds removed
• sliced
• 1 round lettuce
• leaves separated
• 1 tbsp extra virgin olive oil
• 1 fennel bulb
• finely sliced

Directions

• Cook the potatoes in boiling
• salted water for 5-6 minutes
• or until tender
• then drain. Slice the potatoes and keep warm.
• Meanwhile
• cook the corn on the cob in boiling water for 5-6 minutes
• or until tender. Drain well and set aside to cool slightly. Once cool enough to handle
• slice the kernels off the cob into a bowl.
• Heat the butter in a saucepan until melted
• then poach the prawns for 5-6 minutes
• or until pink and just cooked. Remove the prawns from the butter and keep warm. Reserve the butter.
• Meanwhile
• heat the oil in a frying pan and fry the reserved heads and shells from the prawns
• using a wooden spoon to the crush the shells as they cook. Add the thyme
• basil
• tomato purée and chicken stock and bring the mixture to the boil. Simmer for 2-3 minutes
• then strain the mixture into a clean saucepan. Continue to simmer until the volume of liquid has reduced by half.
• Add the reserved melted butter and blend the mixture until emulsified
• using a hand blender. Season
• to taste
• with lemon juice
• salt and freshly ground black pepper.
• Meanwhile
• cook the corn kernels in boiling water for 5-6 minutes
• or until tender. Drain well.Stir the corn kernels
• tomatoes
• prawns and fennel into the sauce.
• Place the lettuce leaves into a bowl
• add a squeeze of lemon juice
• the extra virgin olive oil and a little sauce and mix until combined.
• To serve
• place the lettuce leaves onto serving plates
• top with the potato slices then spoon over the sauce