1. Bring a small pan of water to the boil. Add the pancetta, blanch for
   30 seconds, drain and pat dry. Cut each rasher into 3 pieces and set
   aside.
2. Place 50g coriander, the tamarind, chilli, garlic, maple,
   lime juice, ¼ teaspoon of salt and some black pepper in the small bowl
   of a food processor.
3. Blitz and, with the machine still running, slowly
   add the olive oil to form a uniform dressing. Pour half of the dressing
   over the prawns, stir and leave to marinate for about 20 minutes.
4. Place a ridged griddle pan on high heat and when it starts to smoke
   add the corn. Turn as you grill the cobs on all sides, a total of 8-10
   minutes, until nice and chard all over.
5. Remove and then use a sharp knife to shave off the corn in
   clumps. Season with ¼ teaspoon of salt and set aside. Place the prawns
   on the chargrill and cook for 2-3 minutes, turning once.
6. Remove, set aside and then add the pancetta to the grill. Cook for 30 seconds, just
   to warm up.
7. Place the picked coriander, rocket, mint and spring onion in a bowl
   and pour over the remaining dressing.
8. Mix gently and then divide half the salad between individual serving plates. Spoon the corn on top of the leaves, dot with the pancetta, finish with the remaining salad and then place three prawns on top of each portion.

Kali Orexi!

* This product is not available at foodhaus stores