b'Chilli PrawnsPrep time: 15 minThis is a dish made famous by well known Cook time: 15 min Melbourne fishmonger and restaurateur Serves 2 John Rubira. His restaurant in Port Melbourne, Rubiras @ Swallows, is a 1 cup corn flour Melbourne seafood institution. This is an interpretation of Rubiras famous Chilli Prawn 2/3cup water dish.Oil for shallow frying In a bowl mix corn flour and water with a whisk or 8 large green king prawns,fork into a smooth batter about the consistency peeled and deveined withof cream, and set aside.tails left on Heat oil (approximately 10mm deep) in a large Plain flour (just enough tofrying pan until very hot. coat the prawns) Coat prawns in the plain flour, then coat evenly 4 tsp sambal oelek in the batter and place in the hot oil. Fry for 4 minutes on one side until golden brown. Turn 30g butter prawns, lower heat and cook for a further 4 minutes, until golden brown on both sides.2 spring onions, chopped Remove prawns from the pan and arrange on a 1 red chilli, chopped serving plate.Remove excess oil from the pan, then add butter, sambal and half of the chopped spring onion back to the pan and stir for 1 minute over low heat to an evenly blended sauce.Spoon the sauce over the prawns and garnish with remaining chopped spring onion and red chilli.Serve and enjoy.102'