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- 250ml vegetable oil for crispy frying
- 500g prawn meat, chopped into 1.5 cm pieces
- 250g rice flour
- 1 iceberg lettuce to make lettuce cups
- 200g rice vermicelli noodles
- Tempura Batter:
- 200g tempura flour
- 300ml cold soda water
- 1/2 bunch mint leaves
- 1/2 bunch coriander leaves
- 100g soy bean sprouts
- 100g finely chopped purple cabbage
- 60g toasted cashews
- 1 Lebanese cucumber finely chopped
- 3 tbsp hoisin sauce
- 2 tbsp light soy
- 2 tbsp sweet chilli
- 1 lime juice
- 1 tbsp grated ginger
Mix flour and cold soda water together with a fork until smooth so it looks like thickened cream. Don’t worry about the lumps.
Heat the oil in a wok or deep frying pan until it’s smoking hot. Lightly dust the prawns in rice flour and shake off the excess using a sieve. Dip the dusted prawn pieces into the cold tempura batter and completely coat them.
Place prawns in the pan and deep-fry them until they are a light popcorn colour. Because the pieces are small they will not take too long to cook. The pieces should come out with a lovely crunchy coating. Remove and drain, shaking off any excess oil.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Rinse with cold water, drain set aside.
To make the sauce, mix all ingredients until combined. In a large bowl mix all salad ingredients together and dress with sauce.
To serve, place prawns, noodles and salad into the lettuce cups.
Want to try out more of Miguel's recipes?
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