Tempura Prawns Recipe

Name: Tempura Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 prawns lrgs Raw, alternatively use thin slices of boneless; 8 spring onions; 8 water fl ozs Iced; 1 egg; 7/8 cup plain flour; 7 1/2 tablespoons cornflour; 1 pinch salt; 2 tablespoons soy; 1 teaspoon raw sugar; 1 tablespoon rice wine; 1 fresh ginger small Piec

Servings: persons

16 prawns lrgs Raw, alternatively use thin slices of boneless
8 spring onions
8 water fl ozs Iced
1 egg
7/8 cup plain flour
7 1/2 tablespoons cornflour
1 pinch salt
2 tablespoons soy
1 teaspoon raw sugar
1 tablespoon rice wine
1 fresh ginger small Piec

1
Make the dipping sauce by mixing the soy, sugar and rice wine together.
2
Squeeze the ginger in a garlic press to extract the juice and add to the sauce.
3
Beat the water, egg, flour, cornflour and salt together. The batter will not be smooth. Heat the oil to medium hot, about 160C/325F.
4
Meanwhile, butterfly the peeled prawns by cutting them open through the back, removing the black vein. Cut the spring onions in half across, then in half lengthways.
5
Dip the prawns and onions in the batter and fry a few at a time, draining on kitchen paper. Serve at once with the dipping sauce.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 prawns lrgs Raw, alternatively use thin slices of boneless, 8 spring onions, 8 water fl ozs Iced, 1 egg, and more.

Yes, Tempura Prawns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempura Prawns

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