Instructions: First, make the spicy sauce. Process the tomatoes in a food processor briefly then pour the mixture into a large bowl. Process the yellow capsicum pieces until finely chopped and add these to the tomatoes. Add tabasco sauce and salt to taste. Set aside in the fridge for an hour or up to eight hours.

Using a sharp knife, cut the corn off the ears. Heat a heavy frypan over a high heat then add the corn and dry fry the corn until it is slightly charred and golden brown. Pour into a small bowl and set aside.

Wash the leek thoroughly then place the white parts only, the garlic and the spanish onion in a food processor and chop finely. Alternatively, chop finely with a knife. To the frypan, heat the oil and add the fienly chopped leek, spanish onion and garlic mixture and the paprika and saute over a medium heat for 5 minutes until the vegetables have softened and begun to turn gold around the edges of the pan. Move the onions to the side of the pan and add the peeled raw prawns. Allow the prawns to cook for a moment or two until they are orange in colour underneath then turn them over and cook the other side. Bring the onions in from the side of the pan and toss with the prawns. Add the prawn mixture to the chilled tomato mixture and toss thoroughly. Add half of the charred corn and the lime juice and parsley and mix well before returning to the fridge to chill.

To serve, divide the mixture between 6 martini glasses or wine goblets and top with coriander leaves and remaining charred corn. Garnish with a lime wedge

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