Heat the oil in a saucepan over a medium heat. Tip in the spring onions, garlic and ginger and cook for 2-3 mins until sizzling and fragrant. Mix in all the spices and cook for a further minute until aromatic. Splash in the stock and new potatoes. Bring to the boil and simmer for 12-14 mins, until the potatoes are almost tender.

Stir in the sweetcorn, prawns and milk, and cook for a further 2-4 mins until the prawns are cooked through. Season to taste, sprinkle with coriander and serve with lime wedges to squeeze over and some crusty bread on the side.