Food & Drinks

Crispy prawn & cucumber salad

The perfect crunchy seafood salad!

Serves: 4

Prep: 25 mins + chilling

Cook: 10 mins

Need a little extra crunch in your salad? Here’s your new summer favourite!

Try this fresh cucumber salad with an extra crunch of crispy prawns for dinner.


  • 180g soba noodles

  • 1 Lebanese cucumber, cut in ribbons

  • 1 red onion, thinly sliced

  • 3 baby capsicums, seeded, sliced

  • 3 green onions, sliced

  • ¼ cup coriander leaves, plus extra to serve

  • 500g green prawns, peeled, deveined, tails on

  • ¼ cup cornflour

  • 1 egg, beaten

  • 2 cups panko crumbs

  • vegetable oil, for deep-frying


  • 2 tbsp chopped coriander

  • 1 tbsp each lime juice, rice vinegar, mirin

  • 2 tsp caster sugar

  • 1 tsp sesame oil

  • ½ tsp soy sauce

How to make the Crispy prawn & cucumber salad

  1. Cook noodles to directions. Drain, and rinse in cold water. Place in a large bowl.

  2. For the dressing, whisk all ingredients.

  3. Add cucumber, onion, capsicum, green onion and coriander to noodles. Toss through dressing, set aside.

  4. Toss prawns in flour. Dip into egg, then coat in crumbs. Chill 15 mins.

  5. In a large, deep frying pan, heat oil on high until a few crumbs sizzle when added (180°C). Fry prawns in 3 batches, 1-2 mins each, until golden. Drain on paper towel. Toss through salad and serve sprinkled with coriander.

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