Prawn tempura

    • < />

    Prawn tempura

    Prawn tempura

    (107)
    1hr


    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.

    Ingredients
    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

    Method
    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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (107)

    Reviews in English (106)

    pieppiep
    12

    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

    5

    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

    1

    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

    Write a review

    Click on stars to rate