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Fried cornbread with seafood and Sichuan oil

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
4
Dietary
Nut-free

This makes an impressive lunch for family or friends as cornbread is fried in butter and then topped with a variety of seafood and spicy oil.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the cornbread

For the dip

For the seafood

For the oil

Method

  1. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Whisk the melted butter with the eggs, then pour in the milk and whisk again. Whisk in all of the dry ingredients and the sweetcorn and trasnfer to a 23cm/9 inch oven proof frying pan, cook on medium heat for 5–8 minutes, until the mixture is set on the bottom. Then place the pan in the oven and bake for 5–10 minutes. Leave to cool and slice.

  2. To make the dip, mix the milk, cream and eggs in a wide shallow bowl. Heat the butter in a frying pan and dip the cornbread slices in the egg mixture. Fry the cornbread in the butter until golden on both sides. Keep warm.

  3. Meanwhile, to make the sauteed seafood, heat the oil and fry the garlic and ginger. Add the prawns and greens and fry until cooked through. Add the rest of the ingredients and fry. Taste and season with salt and pepper.  

  4. To make the oil, place all of the ingredients in a saucepan and bring to the boil. Leave to steep and cool for at least an hour. 

  5. To serve, cut the cornbread in half, pile with the prawns and greens and spoon over some chilli oil