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Orange sweet and sour prawns with star anise and maple

Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins

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.

Orange sweet and sour prawns with star anise and maple

 2 tbsp sunflower or vegetable oil
 3 garlic cloves, sliced
 4 cm piece ginger, sliced
 2 star anise
 1 cinnamon quill
 500 g peeled and cleaned Australian prawns, tails intact
 3 blood oranges, 2 juiced, 1 sliced
 ¼ cup fish sauce
 150 ml maple syrup
 2 tbsp rice wine vinegar
 2 tsp cornflour
 Shredded spring onion and red vein sorrel to garnish

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.

Serves 4.