Grilled sweet potato and corn with crab, avocado and soy butter
A fresh crab dish and an excellent alternative on the barbecue.
Ingredients
Grilled sweet potato, corn, crab, avocado and soy butter
- Sweet potatoes
- Corn on the cob
- Avocados
- Garlic clove
- Limes, juice only
- g Crab (a mix of white and brown)
- ml Soy sauce (reduced-salt is good)
- g Browned butter
Instructions
Sweet potato, corn, crab and avocado
Bake the sweet potatoes whole, skin on, at 200°C/180°C fan/gas 6 for about 1 hour (depending on their size).
Pull off the skin and cut into 2cm-thick slices. Grill them on one side.
Boil the corn cobs in plenty of water for about 40 minutes.
Grill them on all sides, then brush them with olive oil and salt.
Cut the kernels off the cob and season to taste with salt.
Prepare the avocado and put it in a blender with a garlic clove and the juice of 2 limes.
Blitz to a smooth purée. Season to taste with salt.
Soy butter with lime
Melt the butter over a medium heat and let it cook, stirring, until it turns light brown.
Let it cool before you add the soy sauce and the juice of 3 limes.
Grilled sweet potato, corn, crab, avocado and soy butter
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