Chef Steven’s Tempura Prawns

One of Steven Sanders signature dishes. Spicy yet subtle.

Servings 2



Prep. time:

15/20 minutes


Fairly Simples..


  • 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


 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