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Tempura Prawns



    • 6 ¼ fl oz / ¾ cup / 177ml of light beer
    • 1 egg
    • 2 ½ oz / 75g of plain flour
    • 2 ½ oz / 75g of corn flour
      • Prawn Tempura

        • 3 lb / 1.4 kg of uncooked king prawns
        • 2 oz / 50g of plain flour
        • Vegetable Oil (for frying)
          • Condiments (Optional)

            • Soy Sauce
            • Sweet Chilli Sauce
              • Preparation

                • The egg should be lightly beaten
                • Deshell and remove the central veins of the prawns (if not done so already).
                  • Serving Suggestions

                    • We recommend serving in a shallow bowl, with another small bowl of sauce for dipping.


  1. Prepare the batter by sifting together the cornflour and plain flour in a medium bowl.
  2. Press a well into the middle of the mixture before adding the beer and the egg into the center.
  3. Whisk the mixture from the center, outwards until the mixture is combined. Don’t worry about lumps in the mix. Leave to stand.
  4. Heat the oil in your Typhoon Wok. To test if the oil is hot enough, drop a small amount of batter into the oil. If it sinks right to the bottom, the temperature is too low. If it doesn’t sink at all and spreads quickly with a crackling sound, it is too hot. (CAUTION: Cooking with hot oil can be dangerous. Do not leave unattended).
  5. Place the flour for the prawns on a plate / in a shallow bowl.
  6. Cover the prawns in a coating of flour before dipping them into the batter mix.
  7. Carefully place the covered prawns into the oil until they appear crisp and golden. This should only take roughly 2 or 3 minutes.
  8. Remove the prawns using a slotted spoon or skimmer and allow the oil to drain from the prawns before serving.