•  ½ cup (75g) self-rasing (self-rising) flour, sifted
•  1 egg
•  2 tablespoons vegetable oil
•  ¼ cup (60ml) milk
•  sea salt and cracked black pepper
•  ¾ cup (150g) fresh or canned corn kernels
•  1 green onion (scallion), chopped
•  120g green (raw) prawns (shrimp), peeled and chopped
•  ¼ cup chopped coriander (cilantro) leaves
•  ½ teaspoon chilli flakes, plus extra for sprinkling
•  2 tablespoons vegetable oil, extra
•  lemon wedges, sliced tomato, coriander, baby spinach leaves and olive oil, to serve

  Place flour, egg, oil, milk, salt and pepper in a bowl and whisk to combine. Add the corn, green onion, prawns, coriander and chilli and stir to combine. Heat the extra oil in a large non-stick frying pan over medium heat. Cook ¼ cupfuls of the mixture, in batches, for 2–3 minutes each side or until golden. Drain on absorbent paper. Serve with lemon wedges and a tomato, coriander and spinach salad drizzled with oil and sprinkled with chilli. Serves 2.