Prawn tempura

    1 hour

    Moreish tempura prawns that are great served with soy sauce, hot mustard sauce or sweet and sour sauce. You can also use the tempura batter for sliced vegetables.

    100 people made this

    Serves: 4 

    • 110ml rice wine
    • 1/4 teaspoon salt
    • 250g fresh prawns, peeled and deveined
    • 2 litres oil for deep frying
    • 4 tablespoons plain flour
    • 5 tablespoons ice water
    • 4 tablespoons cornflour
    • 1 egg yolk
    • 1/4 teaspoon salt
    • 1/4 teaspoon sugar
    • 1 teaspoon margarine, melted
    • 1/2 teaspoon baking powder

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. In a medium bowl, mix rice wine and salt. Place prawns into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
    2. Heat oil in deep-fryer or large wok to 190 degrees C.
    3. In a medium bowl, mix together plain flour, ice water, cornflour, egg yolk, salt, sugar, margarine and baking powder.
    4. One at a time, dip prawns into the flour mixture to coat. Carefully place a few prawns at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on kitchen paper. Serve warm.

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    Reviews in English (90)


    This made a nice crispy batter, although I thought it tasted a bit 'eggy'! Was good with broccoli and cauliflower, will probably use this recipe again.  -  28 Dec 2012


    The best i have made so far, my only problem was it needed a little more ice water than stated. Not eggy at all. I will have another go. It went down really well with my crispy seaweed (first attempt, brilliant) and my fried rice with ginger. Great.  -  05 Nov 2014


    Agree with Lisalou65 this is great, I have made Tempura before and this is a nice thick crisp recipe, not eggy at all. Will use again.  -  19 Mar 2016