BBC navigation

BBC

Prawn tempura

Prawn tempura

The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast.

Ingredients

For the batter
For the prawn tempura

Preparation method

  1. For the batter, sift the cornflour and flour together into a medium bowl.

  2. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.

  3. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  4. Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.

  5. Carefully remove with a slotted spoon and drain on kitchen paper.

  6. Serve in bowls with a bowl of soy sauce for dipping.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 6-8

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.