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Prawn Tempura

Prawn Tempura

Crispy coated prawns served with a chilli dip and Tilda Basmati Rice

  • 0 - 30 Minutes
  • Medium
  • Serves 2




  • 120g Tilda Basmati rice
  • 180g pack raw king prawns
  • 75g cornflour
  • 75g plain flour
  • 1 egg, lightly beaten
  • 200ml sparkling water
  • 1 tbsp flour for dusting
  • Salt and pepper seasoning
  • Oil for deep frying
  • Sweet Chilli, Plum or Soy sauce to serve


  1. Sift the cornflour and plain flour together in a large bowl

  2. Make a well in the centre and add the egg and water

  3. Whisk to combine, do not overmix

  4. Heat oil for frying in a large heavy bottomed pan,(test with a piece of bread until becomes golden when dropped in). Caution: Do not leave unattended, hot oil can be dangerous.

  5. Dust the prawns lightly with seasoned flour

  6. Dip into the batter and place carefully into the hot oil

  7. Deep fry for 2-3 minutes, until golden and crisp

  8. Remove with slotted spoon and drain on kitchen paper

  9. Rinse rice under cold water till clear, boil for 10 minutes and drain. Serve with the prawns and sauce of your choice