Prawn tempura

Prawn tempura


97 people made this

About this recipe: 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.


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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