A Queensland classic: Chef Paul’s tempura prawns recipe

Happy New Year from Government House!

As many Queenslanders gather with family and friends over the summer break — often with fresh local seafood on the menu — we’re delighted to share a favourite recipe from Head Chef Paul Newsham.

In late 2025, during an Open Day cooking demonstration at Government House, Paul showed visitors how he prepares one of the standout dishes regularly enjoyed at formal functions: tempura prawns with spice salt and preserved lemon mayonnaise.

In the accompanying video, Paul takes viewers step-by-step through the process, showcasing simple techniques that allow Queensland’s beautiful green prawns to shine — perfect inspiration for seafood lovers celebrating the New Year at home.

Paul begins with locally sourced Queensland green prawns, de-headed and shelled to highlight their natural sweetness. For the light, crisp tempura coating, he whisks together 250 grams of self-raising flour, 250 grams of plain flour and 750 millilitres of sparkling water. The prawns are then deep-fried at 180 °C, with Paul noting that this method is essential — the batter does not achieve the same delicate texture in an air-fryer.

Once golden, the prawns are lifted from the oil and lightly coated with Paul’s fragrant spice salt — a blend of sea salt, cinnamon quills, Sichuan peppercorns, coriander seeds, chilli flakes and cardamom — adding warmth and aroma. They are served alongside his preserved lemon mayonnaise, which brings a bright, citrus lift to the dish.

These tempura prawns are a wonderful way to celebrate fresh Queensland produce over the summer months — simple to prepare, yet elegant enough to grace any special occasion table.

Recipe — Chef Paul Newsham’s Tempura Prawns

Tempura Batter
• 250 g self-raising flour
• 250 g plain flour
• 750 ml sparkling water

Whisk together until smooth and airy.

Deep-fry prawns in 180 °C oil until crisp and golden.

Spice Salt

• 3 cinnamon quills
  • 300 g sea salt
  • 2 tbsp Sichuan peppercorns
  • 2 tbsp coriander seeds
  • 2 tbsp chilli flakes
  • 6 cardamom pods

Blend to a fine seasoning.

Preserved Lemon Mayonnaise

Ingredients
• ½ jar preserved lemon, drained
• 250g Kewpie mayonnaise

Method
Quarter the preserved lemon, remove the seeds, and trim the pith close to the skin. Finely slice the rind, then rotate and dice as finely as possible. Stir through the mayonnaise and reserve.