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.
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.
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.
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.
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
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. pettyelliott.com twitter @pettyelliott Facebook Page: Petty Elliott's Kitchen