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Saké’s  Popcorn Shrimp

This incredible recipe is by Shaun Presland, Executive Chef, Saké Restaurant & Bar, Sydney.


  • 500g prawn meat (1 serve = 120g uncooked, cleaned, shelled and deveined green prawns)

  • 250g Tempura flour (store bought, Japanese or Korean)

  • 60g (15g per serve) Mesclun salad mix (mixed salad leaves)

  • 20g Fresh chopped chives

  • 4L Vegetable oil for deep frying

  • Lemon Dressing (makes 200ml)

  • 75ml (2 lemons worth) Fresh lemon juice

  • 100ml Grapeseed oil

  • 40ml Soy sauce (dark soy)

  • 7.5g (one heaped teaspoon) Garlic paste

  • 1g (nice pinch) Black pepper (fresh ground)

  • Note: In the restaurant we use yuzu sauce. As this is harder to find I have replaced the yuzu with lemons. This still tastes amazing though!

  • Spicy Mayonnaise

  • 300g Whole egg mayonnaise

  • 50g Chili garlic paste

  • Tempura Batter (this amount of batter will make 2 serves)

  • 100g Tempura flour (store-bought)

  • 150ml Cold water


  • Lemon Dressing:

  • 1.

    Mix all to combine as vinaigrette

  • Spicy Mayonnaise:

  • 1.

    Mix all ingredients to combine

  • Tempura Batter :

  • 1.

    Mix to combine until it is the consistency of thickened cream

  • To Make:

  • 1.

    Shell, devein and cut prawns into 1.5 cm pieces

  • 2.

    Heat oil in deep fryer to 180C

  • 3.

    Lightly dust the prawns in the dry tempura flour (10g / serve) and shake off excess flour through a sieve.

  • 4.

    Coat dusted prawn pieces in cold tempura batter and fry at 180C until they are a light popcorn colour.

  • 5.

    Because the pieces are small they will not need much time to cook. The pieces should come out with a lovely crunchy coating. Drain in fry basket and shake off any excess oil.

  • 6.

    Place 15g of salad mix in the bottom of a bowl and dress with the lemon dressing (only a small drizzle).

  • 7.

    Take prawns from fryer and toss in a large bowl with 20 – 30g of spicy mayonnaise so that they are evenly coated.

  • 8.

    Place prawns (like a little mountain!) on the top of the dressed salad bed and sprinkle with chopped chives to garnish.


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