• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the sweetcorn in a sieve.
• Quarter and core the apple then thinly slice lengthways.
• 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, add the sweetcorn and cook until charred, 5-6 mins. Shift occasionally as the corn colours.
• Once cooked, transfer from the pan (set the pan aside for use later).

• In a bowl, mix together the apple, shallot, charred sweetcorn, ½ tsp salt (per 2P) and 1 tbsp oil (per 2P).
• Season to taste with salt and pepper.

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

• Add the ketjap manis, sweet chilli sauce, 1 tsp sugar (per 2P) and 1 tbsp oil (per 2P) to the pan.
• Cook, coating the prawns, 1-2 mins.
• Season 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 tortillas, salad leaves, charred corn salad, prawns and creme fraiche separately.
• Assemble your individual tacos at the table.
• Drizzle over any sweet soy glaze remaining remaining in the pan.