Instructions: Shell and de-vein the prawns. (If you have live prawns they should be simmered in plenty of salted water for 2 minutes, then allowed to cool before peeling.)

To make the vinaigrette, dissolve the salt, pepper, mustard in the wine vinegar. Whisk the oil, slowly at first to allow it to be incorporated.

Taste and adjust the seasoning. The vinaigrette can easily be made in a blender. Simply place all ingredients together and blend.

Cook the beans in a large pot with the garlic and water until they are soft, and just beginning to split. When the beans are nearly cooked, add 1 tsp of salt. Drain the cooked beans and rinse them under plenty of running water. The quantities we have given are generous, but we find that its always good to have extra cooked - they can make another meal the following day.

In a large bowl place 6 heaped tbsp of the cooked beans. Add the corn, onion,. pepper, spices and herbs and the vinaigrette dressing. Allow to stand for 5-10 minutes. This allows the flavours to develop.

Fry the tortilla strips in hot oil (180 C / 350 F) until they are crisp.

Drain on to the kitchen paper and season lightly with salt. Reserve.

To make the lime cream, simply stir the lime juice, salt and pepper into the cream. If it becomes too thick, add a splash of water.

Saute the prawns over high heat until they are hot and lightly browned.

Season lightly.

To serve, spoon some of the corn and black bean vinaigrette around the outside of the plate. Place the salad in the centre with a few crispy tortilla strips on top. Arrange prawns on top of the vinaigrette, and drizzle sparingly with the lime cream.

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