Prawn tempura
Light and crispy beer-battered prawns deep-fried until golden, perfect served hot with soy sauce for dipping.
Updated : 11 February, 2026
Easy
About 20 min.
Ingredients
For the batter
75 grams
Corn flour
75 grams
Flour
1
Eggs
188 milliliters
Beer
For the prawn tempura
as needed
Vegetable oil
50 grams
Flour
1.5 grams
King prawns
as needed
Soy sauce
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the batter, sift the cornflour and plain flour into a medium bowl. Make a well in the centre and add the egg and beer. Whisk gradually from the middle outwards until just combined - a few small lumps are perfectly fine. Leave the batter to rest for a few minutes in a cool place.
Step 2
Heat the oil in a deep, heavy-based pan until a small breadcrumb dropped into it sizzles and turns golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Step 3
Spread some flour onto a plate and coat the prawns thoroughly. Dip each prawn into the batter, allowing any excess to drip off, then carefully lower into the hot oil. Fry in batches for 2-3 minutes, or until crisp and golden.
Step 4
Lift out with a slotted spoon and drain on kitchen paper.
Step 5
Serve hot in bowls with soy sauce on the side for dipping.
Author note
Share the recipe
