King prawns with feta, bacon and sweetcorn relish


This quick prawn recipe is served with a fresh sweetcorn relish for a refreshing spring or summer dinner option.


For the king prawns

For the sweetcorn relish

  • 200g tin sweetcorn (or frozen or fresh sweetcorn or peas), drained and rinsed
  • 1 tbsp red wine vinegar (or white wine, sherry or balsamic)
  • 2 tbsp caster sugar (or any sugar or honey)
  • squeeze lemon juice (fresh or bottled)
  • ½ red onion, chopped (or 50g/1¾oz sliced frozen onions, defrosted)
  • ½ red pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced)
  • ½ green pepper, seeds removed and chopped (or frozen, thoroughly defrosted and diced)
  • 1 tbsp olive oil (or any other oil)
  • salt and freshly ground black pepper


  1. To make the king prawns, heat the oil in a frying pan, add the prawns and cook until pink and cooked through. Remove from the pan and keep warm. Add the onion and garlic to the pan and cook for a few minutes until softened. Add the bacon and tomatoes and cook for a few minutes. Add half of the wine and cook until reduced. Add the prawns back to the pan with the remaining wine, capers and feta. Warm through and add the parsley leaves just before serving.

  2. Meanwhile, to make the sweetcorn relish, place all of the ingredients in a large bowl and toss together to thoroughly mix. Season with salt and pepper.

  3. Serve the prawn mixture in a serving bowl, topped with the sweetcorn relish.

Recipe Tips

The relish can be made beforehand and stored in the fridge. The relish can also be frozen without the dressing on for up to 3 months in a sealed container.

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