Cooking with Lodge Cast Iron Tempura Prawn Salad

Cooking with Lodge Cast Iron 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.  

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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