Chef Steven’s Tempura Prawns
One of Steven Sanders signature dishes. Spicy yet subtle.

Servings 2
Cook:
Minutes
Prep. time:
15/20 minutes
Difficulty:
Fairly Simples..
Ingredients
-
The Dressing
1 small bunch of finely chopped coriander roots and stems
1 tablespoon fish sauce (nam pla)
1 teaspoon of sesame oil (optional)
1 tablespoon soy sauce
1 tablespoon soft brown sugar
Juice of 1 freshly squeezed lime
1 mild red chilli ( jalapeno) de seeded and finely sliced
1/4 teaspoon fine white pepper
Pinch of maldon salt
2 tablespoons of sweet chilli sauce
The Beef
250 g beef rump or sirloin seasoned well
A little olive oil
The Salad
1small bunch of fresh mint leaves
½ small red onion, cut into thin slices pickled (optional)
6 cherry tomatoes, quartered
1 heaped tablespoon coriander leaves
8 leaves of Thai basil
1 tablespoon of toasted peanuts or cashew nuts
2/3 radishes sliced thinly (optional)
A few pea shoots (optional)
Step by Step Instructions
Step 1
Firstly make the dressing by mixing all the ingredients together except
the lime, in a saucepan and on low heat gently to dissolve the sugar.
Pass through a sieve and allow to cool completely. Add the lime juice.
Step 3
Mix all the leaves and herbs together with the tomatoes, onion and
radish
Slice the beef thinly on a board and season
Toss the beef with the salad ingredients in a bowl and then add the
dressing and stir in
Build a neat high pile of the salad ensuring that the portion of beef and
herbs etc are equal.
Garnish with pea shoots and sprinkle with the toasted nuts and serve
with chopsticks.
Buen Provecho
Step 2
-
Season and seal the beef and cook quickly in a very hot frying pan for 2
minutes each side to crust the outside but leave the inside rare. Allow to
rest 4 mins .
Step 4