Crispy battered King Prawns served with soy and sweet chilli sauces for dipping.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 5 minutes
    • Japanese
    • Dairy Free

    Tempura Prawns

    Recipe Information

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    180g pack Specially Selected Jumbo King Prawns, defrosted

    75g Plain Flour

    20g Corn Flour

    Large pinch Baking Powder

    Large pinch Chilli Powder

    130ml Soda Water, chilled

    Juice of ½ Lime

    50ml Sweet Chilli Sauce

    50ml Soy Sauce


    Vegetable Oil to fry


    Add all the flour to a mixing bowl with the baking powder, chilli powder and a sprinkle of salt.

    Add the soda water and the lime juice and mix through with a fork – if it’s a bit lumpy that’s OK.

    Heat the oil in a deep frying pan until it reaches 150°C – drop a small cube of bread into the oil, when it sizzles it’s ready.

    In the meantime, pat the prawns dry and dip into the batter.

    Fry in the oil for 5 minutes until just coloured, then drain well.

    Mix the soy and sweet chilli sauces together and serve alongside the prawns as a dip.

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