Method

• 1.
  To prepare the prawns, place rice flakes in a shallow dish. Roll prawns in rice flakes, pressing to stick (for best results, peel the prawns and dip them immediately while they are still sticky).

• 2.
  Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 2 batches, deep-fry prawns, turning halfway, for 2 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. While hot, transfer to a serving platter and scatter with a pinch of salt flakes and lemon myrtle, if using.
• 3.
  For the plum sauce, place plums in a blender and whiz until smooth.
• 4.
  Place sugar in a frypan over mediumhigh heat. Cook, swirling the pan occasionally to dissolve the sugar, until a golden caramel. Add ginger, chilli, vinegar and soy (the sugar will harden, but it will re-dissolve over heat). Add plum purée and bring to a simmer, stirring occasionally, for 12 minutes or until reduced by one-third. Strain through a sieve into a heatproof bowl and cool.
• 5.
  Serve with lime wedges and savoury plum sauce.