Tempura Prawns

    Tempura Prawns


    96 people made this

    Crispy and delicious entree prawns that are marinated in mirin (rice wine) before being dipped in a homemade batter then deep fried. This Japanese batter also works great on fresh veggies.

    Serves: 4 

    • 1/2 cup mirin
    • 1/4 teaspoon salt
    • 250g fresh prawns, peeled and deveined
    • 2 litres oil, for deep frying
    • 1/4 cup (30g) plain flour
    • 1/3 cup ice water
    • 1/4 cup cornflour
    • 1 egg yolk
    • 1/4 teaspoon salt
    • 1/4 teaspoon white sugar
    • 1 teaspoon butter
    • 1/2 teaspoon baking powder

    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. In a medium bowl, mix mirin and salt. Place prawns into the mixture. Cover and marinate in the refrigerator at least 20 minutes. Heat oil in deep-fryer or large wok to 190 degrees C.
    2. In a medium bowl, mix together plain flour, ice water, cornflour, egg yolk, salt, white sugar, butter and baking powder.
    3. 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 paper towels. Serve warm.

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