Sesame Pork Schnitzel, Prawns & Corn-Studded Rice

• Meanwhile, thinly slice carrot into half-moons. • In a small bowl, combine garlic aioli and Japanese dressing. Set aside.

• In a shallow bowl, combine the plain flour and salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and mixed sesame seeds. • Separate pork schnitzels (if they're stuck together). Coat each pork schnitzel first in the seasoned flour, followed by the egg and finally the panko-sesame mixture. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • In the same pan, heat enough olive oil to coat the base of the pan over medium-high heat. When oil is hot, cook crumbed pork in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches if needed.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot and shredded cabbage mix until tender, 4-5 minutes. • Add sweet chilli sauce and the soy sauce and cook, tossing, until combined, 1-2 minutes.