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Curtis Stone’s prawn tempura lettuce cups

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Served in lettuce cups for extra crunch and freshness, these tempura prawns make for an impressive starter. Give them a go for your next get-together.

  • Serves10, as a starter
  • Cook time10 minutes
  • Prep time20 minutes
Curtis Stone’s prawn tempura lettuce cups


  • 1 1/2 cups (225g) plain flour, divided
  • 1 1/2 cups (375ml) chilled water
  • Vegetable oil, to deep-fry
  • 20 Coles Australian Raw King Prawns (from the deli), peeled leaving tails intact, deveined
  • 3 baby gem lettuces, leaves separated
  • 1 avocado, stoned, peeled, sliced
  • 1/2 long red chilli, thinly sliced (optional)
  • Steamed rice, to serve

Soy-ginger sauce

  • 1/3 cup (80ml) soy sauce
  • 1 tbs lemon juice
  • 1/2 tsp toasted sesame oil
  • 2 tsp finely grated ginger

Sriracha mayo

  • 1/2 cup (150g) mayonnaise
  • 1 1/2 tbs sriracha or chilli sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the soy-ginger sauce, in a small serving bowl, whisk the soy sauce, lemon juice, oil and ginger.
  2. Step 2

    To make sriracha mayo, in a small serving bowl, whisk mayonnaise and sriracha or chilli sauce until combined.
  3. Step 3

    In a large bowl, using chopsticks, stir 1 cup (150g) flour and the water until a thin batter forms and some small lumps remain. Add enough oil to a large saucepan to come 6cm up the side of pan. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread turns golden brown in 15 secs).
  4. Step 4

    In a large bowl, toss prawns in the remaining flour, shaking off any excess. Dip prawns into the batter to lightly coat. Working in batches, transfer the prawns to the oil and cook for 2-3 mins or until crisp and pale golden. Using a slotted spoon, transfer prawns to a baking tray lined with paper towel. Sprinkle with a little salt.
  5. Step 5

    Arrange prawns on a serving platter with the lettuce, avocado, chilli, if using, and rice. Serve with the soy-ginger sauce and sriracha mayo.