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.
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.
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.
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
36 prawn tails, de-veined
sea salt flakes
palm sugar dressing
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.