Jalapeño Corn Bread Waffle With Sautéed Garlic Prawns in Poblano Chili

By Joelene

Ingredients

• 1 egg
• 1/3 cup milk
• 1 box of cornbread mix, such as Jiffy's
• 2 med fresh jalapeños
• 1 bunch cilantro
• 1 cup of roasted poblano chilies
• 1 jicama root, shredded
• 1 lime, juiced
• 1 teaspoon chili oil
• 1 1/4 teaspoon salt, divided
• 1 1/4 teaspoon pepper, divided
• 1/4 teaspoon cumin
• 1 pint of heavy cream
• 2 teaspoons unsalted butter
• 1 large garlic clove
• 6 jumbo prawns
• 1/4 teaspoon red chili powder

Preparation

Step 1

•Combine 1 egg and milk with corn bread mix and incorporate until a smooth consistency is achieved.
•Dice and deseed 2 fresh Jalapeños. Cut into a fine dice and fold into the cornbread mixture.
•Fine chop cilantro and set aside.
•Spray pan coating on both sides of a preheated waffle iron and distribute mixture evenly.
•Cook waffles until crisp in texture, remove from the iron and set aside.
•Peel and shred 1 Jicama root in a bowl add the juice of one fresh lime and 1 teaspoon of red chili oil, salt and pepper. Set aside.
•In a food processor combine 1 pint heavy cream 1 cup of Poblano chilies, ¼ teaspoon cumin, salt and pepper to taste.
•Pulse ingredients until a smooth texture is achieved. Do not over process. Set aside.
•In a medium sauté pant over med/high heat add 2 teaspoons of unsalted butter, I diced clove of garlic.
•Add 6 jumbo prawns and sauté until half way cooked. Add ¼ teaspoon of red chili powder and toss.
•Pour Poblano cream sauce mixture in the pan with prawns and reduce over high heat to a creamy texture and prawns are fully cooked.
•Assemble half of the waffle by stacking. Arrange prawns in a circular fashion around the waffle. Pour cream sauce over the waffle and prawns. Place Jicama relish in the middle of the waffle. Sprinkle the circumference of the plate with chopped cilantro. Repeat plating one time for your date. Serves 2.