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.

    110 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 (87)


    Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of sesame oil for our dipping sauce. Family was thrilled!!  -  28 Jul 2004  (Review from Allrecipes US | Canada)


    Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter adhere.  -  15 May 2009  (Review from Allrecipes US | Canada)


    Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets.  -  06 Aug 2001  (Review from Allrecipes US | Canada)