Prawn Tempura



The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast.







Ingredients (serves 6-8):

For the batter..

75g/2½oz cornflour

75g/2½oz plain flour

1 Free-range egg, lightly beaten                               

188ml/6½fl oz beer

For the prawn tempura...

Vegetable oil, for deep-frying

50g/2oz plain flour

1.5kg/3lb 5oz uncooked king prawns, shells
and central veins removed

Soy sauce, to serve


  1. For the batter, sift the cornflour and flour together into a medium bowl.
  2. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.
  3. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  4. Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
  5. Carefully remove with a slotted spoon and drain on kitchen paper.
  6. Serve in bowls with a bowl of soy sauce for dipping.


For more information visit BBC Food