Tempura Prawns

Ready in 1 hour

Try this Tempura Prawns recipe, or contribute your own. "Egg" and "Japanese" are two of the tags cooks chose for Tempura Prawns.

Top-ranked recipe named "Tempura Prawns"


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110 g Plain flour
1 tb Rice wine
55 g Cornflour
16 lg prawns; Raw (alternatively thin slices of boneless fish such as sole)
1/2 ts Raw sugar
2 tb Soy
1 good pinch salt
1 sm pc fresh ginger
8 Spring onions
8 fl water; Iced
1 Egg

Original recipe makes 1



Make the dipping sauce by mixing the soy, sugar and rice wine together. Squeeze the ginger in a garlic press to extract the juice and add to the sauce. Beat the water, egg, flour, cornflour and salt together. The batter will not be smooth. Heat the oil to medium hot, about 160C/325F. Meanwhile, butterfly the peeled prawns by cutting them open through the back, removing the black vein. Cut the spring onions in half across, then in half lengthways. Dip the prawns and onions in the batter and fry a few at a time, draining on kitchen paper. Serve at once with the dipping sauce.

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Calories Per Serving: 872 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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