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Prawn Tempura

Prawn Tempura

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8 large Prawns, cleaned and without the shell, from one of the Blue Island Fish Markets
A little corn flour for sprinkling
Seed oil for frying
For the tempura:
3 tablespoons corn flour (30 g)
4 tablespoons flour (50 g)
170 g soda water, chilled
1 Pinch of salt
For serving:
Sweet chilli sauce
Fresh thyme

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Prawn Tempura

  • Main Course
  • Snack / Appetisers
Cooking Methods:
  • Portions: 2
  • Μέτρια


  • For the tempura:

  • For serving:



Clean the prawns, cut the back of the prawn crosswise at 5 points with a sharp knife. Cut to a depth of 2-3 mm.

Turn them over onto the other side (the abdomen) and score again with the knife 4 times between the upper points. Apply a light hand pressure to the back and open them like an accordion. In this way, they look larger and more attractive when fried.

Whisk the flour, corn flour, salt, pepper and soda in a bowl. Season the prawns with salt and pepper, sprinkle with corn flour and stir lightly to spread all over.

Dip the prawns into the bowl with the tempura. Heat the oil to 180°C in a saucepan. Fry for 2 minutes or as long as it takes for the prawns to be a lovely golden brown colour.

Remove from the pan with a slotted spoon and leave to drain on kitchen paper.

Serve the prawns with sweet chili sauce and fresh thyme.  

Bon appétit!


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