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Chilli Prawn Tempura    HT  MC   30mins

Serves 4    Hot    Seafood    Shellfish    Spices  Main Course   Dairy Free  Eggless



24 Large (7.5cm/3-inch) Raw Prawns (shrimp), shelled but with tail fin in tact

100g/4oz Plain White Flour

150g/+5oz Cornflour


1 teasp Chilli Powder

330ml/11fl.oz. Ice Cold Carbonated (sparkling) Water

Vegetable oil for deep frying


1. Wash the peeled prawns in cold water and dry well on kitchen paper.

2. Heat the deep fryer to 190C, 375F and preheat the oven to low.

3. Place the flours, salt, chilli powder and water in a large mixing bowl,  and mix briefly with a fork. Do not over mix: there should still little lumps of flour left as this adds to the texture of the finished tempura.

4.  Dip each prawn into the batter, shaking off the excess batter then carefully drop into the hot oil and deep fry no more than 6 at a time, for 2-3 minutes only until lightly golden brown and crispy. The prawns should only have a sparse coating of batter.

5. Remove from the oil with a slotted spoon, drain on kitchen paper and place in the oven to keep warm whilst you cook the remainder. Serve as soon as possible.


More Tempura Recipes  |  Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes 



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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