To prepare the sweetcorn pour 300ml boiling water over the frozen kernels. Now cream the kernels either by pulsing in a food processor or blender, or using a stick blender. The aim is for the kernels to be pureed but retain texture so this will take only a few seconds.
Fry the spring onions on a low heat for 2-3 minutes until softened, then add the garlic and fry for a further minute.
Add the stock and sweetcorn. Bring to the boil and simmer for a minute or two.
Add the prawns, bring back to the boil, and simmer for another minute until they are piping hot. Check the seasoning adding salt and pepper if needed.
Serve garnished with fresh coriander and sliced chilli if you wish.
Use your favourite prawns. I like a mixture of regular prawns and king prawns.