Grilled prawns with sweet corn and caramelised coconut dressing

Pour enough oil in a small saucepan to come 3cm up the side; heat until 180°C. Add rice paper pieces, one at a time, cooking for 3 seconds or until puffed, white and crisp. Immediately remove from oil and transfer to a paper towel-lined plate. Set rice paper crisps aside.

To make Caramelised coconut dressing, put coconut sugar in a small non-stick pan. Add water and heat, stirring, until sugar dissolves. Continue to cook for about 1 minute or until mixture just begins to thicken, then remove from heat and stir in lime juice, garlic and ginger. Set aside to cool to room temperature, then transfer to a medium bowl. Stir in olive oil, sesame oil, fish sauce and kaffir lime leaf, then set aside.

Preheat a chargrill or barbecue grill plate over high heat. Grill corn cobs for about 10 minutes, turning, until lightly charred. Use a large sharp knife to cut off kernels. Season.

Meanwhile, put prawns in a large bowl, add 2 tablespoons of the dressing and toss to coat.

Grill prawns for 3 minutes on each side, until lightly charred and cooked through.

Arrange prawns, corn and rice paper crisps on a large serving platter. Drizzle half of the dressing over the top and scatter over peanuts, chilli and coriander. Serve immediately with remaining dressing on the side.