Prawn Tempura

Prawn Tempura


20 large prawns

1 sheet nori

Flour for coating

1 cup water

1 ΒΌ cups tempura flour or cake flour

2 egg yolks

Oil for deep frying


  1. Shell and devein prawns, leaving tails intact. Cut 4 incisions in the undersection of each prawn, then straighten out to open up the cuts. Cut the nori strips and wrap a piece around base of tail of each prawn. Seal with a touch of water.
  2. Coat the prawn lightly with flour, leaving the seaweed and tail uncoated.
  3. Combine the water, tempura flour and yolks; mix lightly and use at once.
  4. Heat the oil in a deep pan. Dip each prawn into the batter, leaving the tail and seaweed uncoated; fry quickly in the hot oil. Remove when just golden; drain on paper towels. Serve at once.

Serves 4

More by this Author


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article