• Finely chop garlic. • In a medium 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 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop baby spinach leaves. • Drain sweetcorn. • 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.

• In a second large 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 (cook in batches if your pan is getting crowded). Remove from heat.

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

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