A seafood twist on a traditional sweet and sour dish.
24 medium-sized prawns
80g sultanas or seedless raisins
3 tbsp rice flour or plain flour
4 tbsp extra virgin olive oil
Pinch of ground cinnamon
Salt and pepper
30ml strained lemon juice
1 tsp white wine vinegar
Peel prawns, leaving tails on, and remove digestive tracts.
Place sultanas in a bowl and cover with tepid water.
Soak for at least 30 minutes.
Dust prawns with flour and shake off excess.
Heat olive oil in a wide pan and gently fry prawns on medium heat for 30-45 seconds on each side.
Add cinnamon, a couple of pinches of salt and a turn or two of pepper.
Remove pan from heat.
Using tongs, remove prawns (keeping juices in pan) and set aside.
Drain sultanas and squeeze to remove excess water.
Return to heat and add sultanas, lemon juice and vinegar.
Simmer and keep stirring until liquid has reduced to a tablespoon or so.
Return prawns for a few seconds then serve.
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