Prawn Popcorn Iceberg Cups by Miguel Maestre

Ingredients

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

Directions

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.