1

Place the vegetable oil in a wok or large frying pan. Heat to 180°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add 6 tortilla wedges and cook for 1 minute or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining tortilla wedges, reheating the oil between batches. Set aside to cool completely.

2

Use a sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels.

3

Combine the corn, cream, milk, garlic and sambal oelek in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 20 minutes or until the corn is tender. Set aside for 10 minutes to cool.

4

Place half the corn mixture in the bowl of a food processor and process until smooth. Return to the pan. Repeat with the remaining corn mixture. Season with salt and pepper.

5

Heat the olive oil in a large frying pan over medium-high heat. Add half the prawns and cook for 1 minute each side or until prawns curl and change colour. Transfer to a plate. Season with salt and pepper. Repeat with the remaining prawns.

6

Divide the soup among serving bowls. Top with the prawns and coriander. Serve with the tortilla crisps.