American-Spiced Prawns & Garlic Rice

While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Meanwhile, finely chop the tomato and transfer to a medium bowl. Transfer the charred corn to the bowl with the tomato. Add a drizzle of white wine vinegar and olive oil. Toss to combine. Season with salt and pepper to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.

In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the peeled prawns, tossing to coat.

When the rice has 5 minutes remaining, return the frying pan to a medium-high heat. Melt the butter (for the prawns) with a dash of olive oil. Cook the prawns, tossing, until pink and starting to curl up, 3-4 minutes.

While the prawns are cooking, combine the shredded cabbage mix and mayonnaise in a second medium bowl. Season to taste.