• Sprinkle the prawns with spice seasoning and lemon juice and marinate in a cool place for an hour.
• Melt the butter or margarine in a saucepan, fry the onion and garlic for 5 minutes, until slightly softened.
• Add the prawns and cook for a few minutes, stirring occasionally until cooked through and pink.
• Transfer the prawns, onion and garlic to a bowl, leaving behind some of the buttery liquid. Add the tomato puree to the pan and cook over a low heat, stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper and stir well.
• Blend the sweetcorn (reserving 15 ml (1 tbsp)) in a blender or food processor with the coconut milk. Add to the pan and simmer until reduced. Add the prawns and reserved corn, and simmer for 5 minutes. Serve hot, garnished with coriander.

Cook's Tip

• If you use raw king prawns, make a stock from the shells and use in place of some of the coconut milk.