• Finely chop garlic.
• In a large saucepan, heat the butter(for the rice)
with a dash of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes.
• Add the water and a generous pinch of salt, then 
bring to the boil.
• Add jasmine rice. Stir, cover with a lid and reduce 
heat to low. Cook for 10 minutes, then remove from 
heat. Keep covered until rice is tender and water is 
absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so 
don’t peek! 

• Meanwhile, roughly chop baby spinach leaves and 
thinly slice spring onion.
• Slice kernels off corn cob.
• Heat a large frying pan over high heat. Cook 
corn kernels until lightly browned, 4-5 minutes. 
Transfer to a medium bowl and 
set aside. 

TIP: Cover the pan with a lid if the kernels are ‘popping’ 
out.

• SPICY! This is a mild spice blend, but use less if you’re 
sensitive to heat! In a second medium bowl, combine 
All-American spice blend and a drizzle of olive oil.
• Add peeled prawns, tossing to coat. 

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

• To the bowl with corn, add shredded cabbage mix, 
spinach and the mayonnaise. Toss to combine and 
season to taste with salt and pepper.

• Divide garlic rice between plates.
• Top with American-spiced prawns and slaw.
• Drizzle with ranch dressing and sprinkle with spring 
onion to serve. Enjoy!