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Prawn Popcorn Iceberg Cups by Miguel Maestre

Category: food

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  • Serves: 3
  • Time needed: 30 mins
  • Difficulty Easy


  • 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
  • Salad:
  • 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
  • Sauce:
  • 3 tbsp hoisin sauce
  • 2 tbsp light soy
  • 2 tbsp sweet chilli
  • 1 lime juice
  • 1 tbsp grated ginger


  • Step 1

    Mix flour and cold soda water together with a fork until smooth so it looks like thickened cream. Don’t worry about the lumps.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Rinse with cold water, drain set aside.

  • Step 5

    To make the sauce, mix all ingredients until combined. In a large bowl mix all salad ingredients together and dress with sauce.

  • Step 6

    To serve, place prawns, noodles and salad into the lettuce cups.

    Want to try out more of Miguel's recipes? 


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