Alive and Cooking

Tempura Prawns

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12 raw prawns

Canola oil

Sea salt flakes


1 ½ cups cornflour

1 ½ cups plain flour

½ tsp sea salt flakes

Soda water, chilled


1/2 tsp wasabi

1 tsp malt vinegar

2 tbsp mayonnaise


In a bowl, whisk together the batter ingredients with enough soda water to form a runny, frothy consistency. Slide the prawns onto wooden skewers, one prawn per skewer. Coat the prawns in batter and shallow-fry until crispy. Sprinkle with salt once cooked.

Whisk together the sauce ingredients and serve in a bowl with the prawns.

Tempura Prawns