Tempura Prawns on a platter with chopsticks on the side

Tempura prawns

  • 2
  • A little effort

Make perfectly crisp tempura prawns following our step-by-step guide. The secret to tempura is to not worry about making a perfectly smooth batter – as soon as the flour is mixed in, you’re ready to go


Try our tempura prawns recipe, then check out our Japanese recipes and more prawn recipes.



  • whole large raw prawns 12
  • groundnut oil for frying
  • soda water 200ml, ice cold
  • plain flour 90g
  • cornflour 30g
  • baking powder a pinch


  • mirin 4 tbsp
soy sauce 4 tbsp
  • golden caster sugar ½ tsp
  • ginger finely chopped, to make 1tsp
  • red chilli ½, finely chopped


  • Step 1

    Peel the prawns, carefully leaving the tail end intact.

    prawn tempura
  • Step 2

    Butterfly by slitting down the back of each prawn.

    Prawn tempura
  • Step 3

    Open out and remove the black thread. Pat the prawns completely dry on kitchen paper. Mix all the dipping sauce ingredients together. Fill a wok or pan no more than a third full with oil and heat it.

    Prawn tempura
  • Step 4

    Meanwhile, pour the soda water into a bowl.

    Prawn tempura
  • Step 5

    Add the flours and baking powder gradually and lightly mix until just combined (a little lumpiness is fine).

    Prawn tempura
  • Step 6

    Test the heat of the oil by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the prawns in the batter.

    Prawn tempura
  • Step 7

    Lower carefully into the oil in batches of three or four. Don’t overcrowd the pan. Fry for 2-3 minutes until very pale golden.

    Prawn tempura
  • Step 8

    Remove from the pan with a slotted spoon or wire spider and drain on kitchen paper. Serve straightaway with the dipping sauce.

    Prawn tempura

Nutritional Information

  • Kcals 439
  • Fat 16.2g
  • Saturates 3.2g
  • Carbs 36.7g
  • Fibre 0.7g
  • Protein 29.1g
  • Salt 6.2g