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Sweet and Sour Prawns Venetian-Style


With Eugene Hamilton

Sweet and Sour Prawns Venetian-Style

Serves 6

Ingredients
1/2 cup all-purpose flour
1/2 cup Santagata EV olive oil
24 prawn cutlets
Salt to taste
1/3 cup raisins
2 large onions, thinly sliced
1/3 cup Prelibato vinegar
1 Tbsp sugar
1/3 cup fresh toasted pine nuts
1 Tbsp chopped curly leaf parsley

Method
Soak the raisins in warm water.
Let stand for 20 minutes, then drain.
Heat 1/4 cup of oil in a medium pan.
Add onions and sauté over medium heat until transparent.
Increase heat, add prelibato, bring to a boil and cook about 1 minute, stirring constantly then set aside.
Dust the prawn cutlets in flour.
Heat 1/4 cup oil in a large pan, add prawns, and cook over medium heat 2 to 3 minutes on each side or until golden.
Drain on paper towels, and season with salt.
Add sugar, raisins and pine nuts to the onions.
Cook 1 minute longer, then arrange prawns in a single layer in a large shallow dish.
Spoon on the onion sauce, sprinkle with parsley.
Cover dish, and let rest 10 minutes. Serve at room temperature.

(Broadcast: 20 Mar 2012)


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