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


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


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

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