Some of the content in this page is translated with the help of Google Translate


Serve: 6 Person

Creamy porridge with soft corn kernels and spinach

  • 4 large (800 gr) corn cob, sliced into corn kernels


  • ½ corn kernels from above, puréed
  • 3 tbsp corn kernels from above
  • 350 gr spinach, stems discarded
  • 2 tablespoon chopped Chinese parsley leaves
  • 8 shallots, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 tablespoon vegetable 
  • 1 teaspoon freshly ground white pepper
  • 1 liter prawn stocks
  • Salt

Corn Cake

  • Remaining corn kernels, blitzed 2-3 times with food processor
  • 100 gr prawns, finely chopped
  • 5 shallots, finely chopped
  • 1 garlic clove, finely chopped2 chilies, finely chopped
  • 1 spring onion, finely chopped
  • 1 tablespoon chopped celery leaves
  • 2 tablespoon corn flour
  • 2 tbsp all purpose flour
  • 1 whole egg
  • 1 egg white
  • Salt
  • White pepper
  • Vegetable oil

Pan-Fried Prawn

  • 600 gr medium prawn, shelled and de-veined
  • 2 limes, juiced
  • Salt
  • Black pepper
  • 3 tablespoon vegetable oil

The barobbo is a complete corn meal dish with a mix of crunchy corn kernel in thick creamy corn purée and spinach, served with savory pan-fried prawn and corn cakes.


  1. To make the barobbo: Add oil to a heated pot, sauté the garlic and shallots until they become fragrant. Add the corn puree, and mix well. Add prawn stocks, and cook on medium heat until the mixture thickens.
  2. Meanwhile, prepare the corn cakes: mix all the ingredients in a bowl except for the oil, and season with salt and black pepper. Add oil to a heated pan, carefully drop the corn cake batter one spoon at a time into the hot oil. Deep fry until they turn golden on both sides. Transfer the corn cakes onto a kitchen towel to absorb the excess oil. Keep the corn cake warm in the oven.
  3. To pan-fry the prawns: season the prawns with salt and black pepper then rub with limejuice. Pour oil in a heated frying pan. Add the prawns and cook each side until they turn orange. Turn off the heat and keep the prawns warm.
  4. Back to the barobbo: Add a little stock if the mixture is too thick. Season the barobbo with salt and white pepper. Add in the spinach, and cook quickly then add the chopped parsley. Add the rest of corn kernels, cook for one minute, and remove from heat.Place the barobbo in individual soup plate, and serve with the prawns and corn cakes. Serve immediately while hot.


  • Break the corn kernels by blitzing them in a food processor for more juicy corn cakes
  • When frying the corn cake, use one spoon to scoop the corn cake batter and another to help scrape it into the hot oil
  • Pan fry prawns for about 2 minutes on each side, depending on their size
  • For portioning, serve 3-4 pieces of prawn per person


Petty Elliot

Author of Papaya Flower You can prepare the barobbo and the corn cake in advance and do the pan-fried prawn last as it doesn’t take long to cook the prawn. Simply reheat the barobbo and add spinach just before serving. This recipe has been tested in Petty Elliot's Kitchen. twitter @pettyelliott Facebook Page: Petty Elliott's Kitchen


Comment (0)