Prawn tempura

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    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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    Reviews in English (106)


    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

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