Celebrity chef Ben O’Donoghue is making waves at his new restaurant, the South Bank Surf Club, and you can see him on the main stage at South Bank’s Regional Flavours showcase on 24 July.


Serves 4


  • 12 x “16 and Under” fresh Gold Coast green tiger prawns
  • ½ packet of kadayif pastry (shredded Turkish filo)
  • 500mls peanut oil
  • 4 tblspns Japanese mayonnaise
  • 1 tspn wasabi paste


  • 2 ripe Bowen mangoes or Kingston pride (you can also use red papaya if mango is unavailable)
  • 2 thick wedges watermelon cut into cubes
  • 1cm x 1cm
  • 1 red chilli, julienned
  • Coriander cress
  • 2 limes


Peel and devein the prawns leaving the tail on. Dice your fruit and arrange on a plate in an artistic fashion. Combine the mayo with the wasabi and dress the plate adjacent to the salad.

Smear each prawn tail with wasabi, lay out lengths of the shredded filo pastry (kadayif pastry) and roll the prawn tails in the strands of filo. Then fry in hot peanut oil for 2 minutes.

Drain, season with salt and pepper and serve on the mayo. Garnish with the julienne of red chilli, cress and a wedge of lime.

Chef’s tip:

It's best to use skewers to prep prawns as it is easier to cook them.