Chef Steven’s Tempura Prawns

One of Steven Sanders signature dishes. Spicy yet subtle.

Servings 4


10 mins

Prep. time:

30 minutes


Fairly Simples..


  • 16 king prawns, peeled
  • 1 pack of frozen pasta kataifi
  • 1 tbsp of cornflour
  • 100g of plain flour
  • ½ tsp of bicarbonate of soda
  • 1 pinch of salt
  • 1 tbsp vegetable oil
  • 250ml of ice cold sparkling water 
  • 2 tbsp of soy or Tamari soy sauce
  • 2 tbsp of brown sugar
  • 3 tbsp of sweet chilli sauce (most supermarkets sell it)
  • 1 tbsp of rice wine vinegar (or any wine vinegar)
  • 2 cloves of garlic peeled
  • 1 whole green jalapeno chilli cut in half, with seeds removed
  • 2cm piece of fresh ginger peeled
  • 1 tbsp of sesame oil
  • 200ml of apple juice (you can also use orange juice)
  • ½ white onion

Step by Step Instructions

Step 1

make the sauce:

Blend all the ingredients in a food processor until very smooth. Taste and, if too hot, add some fresh lemon juice and a little honey. The heat of chillis vary sometimes. 


This sauce can be used on meat such as chicken, beef, or pork. It’s a sticky-type sauce that is both a bit sweet and spicy, similar to a teriyaki sauce.

Step 3

Serve on a plate with the dipping sauce seperate with a little wasabi mustard and use some Japanese sushi ginger in the salad to add that extra special touch


Buen Provecho

Step 2
  • For the tempura batter, sift the dry ingredients into a large bowl and stir in the sparkling water. Allow lumps in the batter, which give a nice crunch when cooked.
  • Dip the prawns into the flours and then the tempura batter until very lightly and evenly coated all over.
  • Roll the prawns into the pasta kataifi and wrap around firmly.
  • Drop the prawns into the pre heated fryer (190C) and fry until golden brown and crispy. Usually 2/3 minutes.
  • Drain on kitchen towel and season with salt.
Step 4