Start by thawing your prawns. Run them under slow-moving cold water in a colander inside a large bowl in the sink. Let the water run for 10-15 minutes, or until the prawns are totally thawed and soft. Peel and devein, including removing the tails.

Start your rice. I used a Minute Rice for this with one part rice to one part water. Boil the water and add some salt and a spoon of butter. Once the water boils, add the rice, cover and turn off the heat. For a nice change-up you could substitute 7/8s water with ⅛ orange or lemon juice.

Melt about a tablespoon of butter in a large frying pan and add two cloves of finely diced garlic. Add a squeeze of lemon juice and about ¼ cup of white wine. Add your prawns. You're not going to want to waste any time, as the prawns won't take very long to cook and will go rubbery if they overcook.

Whisk about 3 tablespoons of cornstarch into 3 cups of water. Add this to the prawns and stir. At the same time add your apple, diced into ½ inch cubes and a ½ cup of frozen peas. Next add about 1½ tablespoons of curry powder. As the mixture starts to thicken keep stirring and turn down the heat. When you've reached your desired consistency, remove from the heat altogether.

Fluff the rice with a chopstick and squeeze in some Golden Italian salad dressing. Mix together and plate the rice first. Spoon the curry and prawns on top and serve.