Prawn Tabbouleh in white wine and shallot

Prep everything first: chop the aromatics, measure the white wine and shallot elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the prawn. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the dry white wine and the rest of the white wine and shallot flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.