We all know and love sweet and sour prawns, here's how to bring a modern twist to the classic with blood oranges, star anise and maple. The secret to a great result? Top-quality Australian Prawns.
Heat the oil in a deep frypan over medium high heat.
Add the garlic, ginger, star anise and cinnamon and cook for 1 minute until fragrant.
Add the prawns and cook for a further minute then add the orange juice and slices, fish sauce and maple. Combine the vinegar and cornflour then add to the pan.
Stir to combine then bring to a simmer and cook for 2-3 minutes until thickened and prawns are cooked through. Serve topped with spring onion and red vein sorrel.