b'Chilli PrawnsPrep time: 15 minThis is a dish made famous by well known Cook time: 15 min Melbourne fishmonger and restaurateur John Rubira. His restaurant in Port Melbourne, Rubiras @ Serves 2 Swallows, is a Melbourne seafood institution. This is an interpretation of Rubiras famous Chilli Prawn 1 cup corn flour dish.2/ 3cup water In a bowl mix corn flour and water with a whisk or Oil for shallow frying fork into a smooth batter about the consistency of cream, and set aside.8 large green king prawns,Heat oil (approximately 10mm deep) in a large frying peeled and deveined withpan until very hot. tails left onPlain flour (just enough toCoat prawns in the plain flour, then coat evenly in coat the prawns) the batter and place in the hot oil. Fry for 4 minutes on one side until golden brown. Turn prawns, lower 4 tsp sambal oelek heat and cook for a further 4 minutes, until golden 30g butter brown on both sides.2 spring onions, chopped Remove prawns from the pan and arrange on a serving plate.1 red chilli, chopped 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.141'