For the garlic prawns, heat 2tbsp of the olive oil in a pan, add finely chopped garlic and chilli and sweat for 2 minutes. Add the prawns and season. Cook for 2 minutes until just opaque. Spoon out the prawns and add the rest of oil to use as the dressing.
For the sweet corn cakes, place all the ingredients in a food processor leaving out 50g of the corn kernels. Blitz until it has combined, season and place in a bowl. Stir in the remaining corn kernels.
Heat a frying pan, add a little oil and using a tablespoon, spoon some batter into the pan. Cook for about a minute in each side.
For the salad, place all the salad ingredients in iced water to crisp. Drain, then toss in dressing and serve.
To assemble, place sweet corn cakes on the bottom of a plate. Add the herb salad and place the prawns on top. Drizzle flavoured oil around the plate and on the prawns and serve.
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