Saturday, July 22, 2006

Tempura Prawns Recipe

This quick and easy recipe makes a light, crisp batter that would also be suitable for fish or vegetables.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Tempura Batter
75g (1/2 cup) cornflour (cornstarch)
75g (1/2 cup) plain flour
1 egg, lightly beaten (we use eggs with a minimum weight of 59g)
188ml (3/4 cup) cold soda water

Uncooked king prawns (the above recipe should make enough batter for up to 1.5kg of medium king prawns)
Vegetable oil, for deep-frying ©

Shell and devein prawns. We left the tails on for presentation purposes.

Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.

Heat oil in a large saucepan or wok. Holding prawns by the tails, dip in the batter and allow excess to drain away. Deep-fry prawns until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)

Drain and serve.


Anonymous Anonymous said...

thank you for sharing ur simple but super-uber delicious!!!

5/2/07 4:32 pm  
Anonymous Anonymous said...

I am of Japanese origin and love tempura!! I found this recipe to be delicious and easy to follow compared to others. When I made the tempura I made slits across the spine of each prawn to stop the prawns from curling up. This is my mother's trick!! Thanks again for the recipe!!

9/7/07 12:22 am  
Anonymous Anonymous said...

Hi, thanks for the recipe. I'm going to use it for a special occasion. I was just wondering, do you marinate the prawns before frying it? (because I noticed that there is no salt added anywhere)

19/1/08 7:51 pm  
Blogger Amanda and Debbie said...

We don't marinate the prawns in this recipe. We serve them with dipping sauces and don't feel that any extra salt is needed. However, you could sprinkle the cooked prawns with salt if you like.

27/1/08 10:22 pm  
Anonymous Anonymous said...

Can I use self raising flour or more plain flour instead of Corn Flour?

6/2/08 12:54 pm  
Blogger Amanda and Debbie said...

Hi Kylie,

Some tempura recipes contain only plain flour or only self-raising flour. So it should be okay to substitute either self-raising flour or plain flour for the cornflour.

7/2/08 11:11 am  
Anonymous Anonymous said...

Hi All,
Does anyone know how to make the tempura dipping sauce which sometimes is served with grated ginger/radish? I am going to try this recipe with fish, i can't wait!!!

4/8/08 6:13 pm  
Blogger Amanda and Debbie said...

Hi Sam,

Is this the type of dipping sauce recipe you are looking for?

16/8/08 9:44 pm  
Anonymous Anonymous said...

This batter recipe is so simple and very very crisp and light. Absolutely a winner!

11/10/08 11:57 am  
Anonymous Anonymous said...

this is so delicious !! i made it last night and my family want it more !! do u know what kind of vegetable that is usually use for tempura ?

30/10/08 12:23 pm  
Blogger Amanda and Debbie said...

Vegetables commonly used for tempura include capsicum, carrot, eggplant, green beans, mushrooms, pumpkin, sweet potato and zucchini.

30/10/08 1:24 pm  
Anonymous Anonymous said...

this is a great dish i made it for dinner it is amazing try it with a spicy sauce

21/1/09 1:03 am  
Blogger lsiechan said...


May I know what is cold soda water?


22/1/09 7:52 pm  
Blogger Amanda and Debbie said...


Soda water is carbonated water. It is also known as club soda. We refrigerate the soda water until it is cold before using it in the batter.

30/1/09 7:45 pm  
Anonymous yaya said...

hi, i was just wondering, if i were to do the vegetable tempura, should i pre-cook the veges first, probably boiling them first? & is there such thing as squid tempura? hehe..
thank you very much! :)

22/6/09 2:39 am  
Blogger Amanda and Debbie said...

Hi Yaya

Squid could be used in place of the prawns. If making vegetable tempura, the vegetables don't need to be precooked.

18/7/09 7:34 pm  
Anonymous Anonymous said...

for this recipe, how hot does the oil have to be (the temperature in F)?? i dont want it to be too hot that it browns very dark tempura, but very light tempura

21/3/10 6:53 am  
Anonymous Anonymous said...

I know it's a bit late. But thanks to the commenter for the tip about cutting a slit across the prawn spines to stop them curling up!

31/12/11 12:04 am  

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