Tempura Prawn Salad

Tempura Prawn Salad

Cooking with Lodge Cast Iron Tempura Prawn Salad. There aren’t many folks that don’t enjoy this type of recipe – it just screams freshness and summertime. The first couple of steps can be made a day or two in advance, so its just a matter of putting the salad together and cooking the tempura prawns.

Tempura Prawn Salad Recipe

Serves 6

Palm Sugar Dressing


4 tbsp palm Sugar, grated

1 tbsp lemongrass, finely chopped

1 tsp fresh ginger, peeled and finely chopped

1 tsp garlic, peeled and finely chopped

1/2 red chilli, de-seeded, finely chopped

2 tbsp fish sauce

1/3 cup lime juice


Place all the ingredients in a bowl and mix together to combine. Stir at 30 minute internals until the palm sugar has dissolved. Refrigerate until required.

Spiced Peanuts


2 tbsp canola oil

3/4 cup raw peanuts

1/2 tsp coriander seeds

1/2 tsp curry powder

pinch chilli powder

pinch sea salt flakes


Place a skillet on medium/low heat. Add the oil and peanuts and cook until they begin to turn golden (about 5 minutes).

Add spices and cook for a further minute, then remove from the heat and drain off oil in a sieve. Place nuts in a food processor and pulse to a coarse mix. Season with salt and store in an airtight container until required.

Tempura Batter


2 egg yolks

1/2 cup canola oil

1 ½ cup soda water

1 cup self raising flour


In a mixing bowl, whisk the egg yolks and canola oil together. Stir through the soda water. Using a fork, gently stir in the flour (be careful not to over-mix). Refrigerate until required.

Cooking and Serving Ingredients

1 green papaya

2 medium carrots

1 handful bean sprouts

2 spring onion, thinly sliced

1/3 cup mint leaves, torn

1/3 cup coriander leaves, torn

canola oil

36 prawn tails, de-veined

Tempura Batter

sea salt flakes

palm sugar dressing

spiced peanuts

3 limes, halved


Peel your green papaya and carrot, then using a mandolin slicer or a sharp knife, cut to matchstick thin strips. Place in a mixing bowl along with the bean sprouts, sliced spring onion and torn herbs. Hold aside.

Heat the oil in your Lodge Wok to 180°C. The oil is ready when a cube of day old bread turns golden, when fried for about a minute. Dunk your prawns in tempura batter to fully coat them.  Cook in batches for about 3 minutes, until golden and crispy. Remove from the oil, drain on a paper towel and season with salt.

Dress your salad with the palm sugar dressing and toss to combine. Serve into 6 bowls, then top each salad with crispy prawns. Spoon over spiced peanuts, and finish with a half lime on the side.


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