Global Foods Group

Tempura Prawns


  • (Serves 4)
  • Gina sunflower oil, for deep-frying
  • 24 large green prawns, peeled,deveined, tails left intact Soy sauce, to serve
  • 1 cup plain flour
  • Pinch of bicarbonate soda
  • 1 cup iced water, plus extra
  • 1 egg, lightly whisked


1. To make the batter, in a medium bowl, sift the bicarbonate soda and flour. Lightly mix in the water and egg. Fill a larger bowl with iced water, and place the bowl containing the flour mixture inside the bigger bowl.

2. In a large saucepan, add sunflower to create a depth of 5cm. Heat the oil on medium high heat.

3. Dip each prawn individually into the batter by holding the prawn by the tail. Coat prawns evenly with the batter and shake off any excess.

4. Place the prawns in the saucepan and cook for 3 minutes, or until golden brown. Transfer prawns to a dish lined with paper towel to soak in any excess oil. Reheat oil between each batch.

5. Serve the prawns with soy sauce.

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