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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