• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the sweetcorn in a sieve.
• Halve and thinly slice the tomato.
• Halve, peel and thinly slice the shallot.
• Trim the salad leaves and halve lengthways. Roughly chop widthways.

TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!

• Place a large pan over high heat (without oil).
• Once hot, cook the sweetcorn until charred, shifting as it colours, 5-6 mins.
• Once cooked, transfer from the pan (set the pan aside for use later).

• Meanwhile, add the tomato, shallot, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p) to a bowl.
• Mix well until everything is evenly distributed.
• Season to taste with salt and pepper.

• Return the pan to high heat with a drizzle of oil.
• Once the pan is hot, fry the prawns until cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Remove the pan from the heat and stir in the ketjap manis, sweet chilli sauce, 1 tsp sugar and 1 tbsp oil (double both for 4p).
• Season to taste with salt and pepper.
• Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Serve the warmed tortillas, salad leaves, charred corn salad, beef strips and creme fraiche in separate serving dishes.
• Assemble your own tacos at the table.
• Drizzle any ketjap manis glaze remaining remaining in the pan over the top.