The Sydney Morning Herald logo
Advertisement
Good Food logo

Sweet and sour prawns

Steve Manfredi

Advertisement
Sweet and sour prawns.
Sweet and sour prawns.Steven Siewert
Time:30 mins - 1 hour

A seafood twist on a traditional sweet and sour dish.

Advertisement

Ingredients

  • 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

Method

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes