Crumbed Prawns & Hot Pineapple Chutney

• While the rice is cooking, finely chop pineapple slices, reserving the pineapple liquid. • In a small saucepan, combine pineapple, pineapple liquid, sweet chilli sauce, the brown sugar and the rice wine vinegar. Bring to the boil, then reduce heat to low. Simmer until reduced and thickened, 10-15 minutes. Remove from heat.

• While the chutney is cooking, slice kernels off corn cob. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• While the corn is charring, halve cherry tomatoes. Finely chop cucumber. Finely slice long chilli (if using). Pick and finely slice mint leaves. • To the bowl with the corn, add cucumber, tomatoes, chilli (if using) and mint. Add a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.

• In a shallow bowl, add mild Caribbean jerk seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and shredded coconut. • Toss prawns in spice blend to coat, then into the egg, and finally in the panko-coconut mixture. • Return frying pan to medium-high heat with enough olive oil to coat the base. Cook prawns until golden and cooked through, 2 minutes each side. Transfer to a paper towel-lined plate. Season with salt.