Tempura Prawns

Tempura Prawns


95 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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate