Name: Prawn and Crab Sea Dogs with Sweetcorn and Bacon Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: For the sea dogs; 300g raw peeled prawns; 200g white crabmeat; 1 tbsp cornflour; ½ tsp garlic powder; ½ tsp onion powder; Finely grated zest 1 lemon; 1 tbsp roughly chopped parsley; 1-2 tbsp olive oil, plus extra for greasing; For the corn salsa; 3 streaky bacon rashers, finely chopped; 165g (drained weight) tin sweetcorn; Drizzle olive oil; 1 spring onion, finely chopped; 1 tbsp finely chopped parsley; Juice 1 lemon; To serve; 6 hot dog buns, split; 6 tsp soured cream

VMG Recipes