Prawn Tempura

March 8, 2008

It is an excellent starters, prawn tempura can be made with plain flour and some cornflour. It was almost the same taste.Prawn tempura is an excellent starter. Normally it is made of ready made tempura flour available in any oriental supermarkets. It also requires a specific red prawns with tails intact. I have tried making many a times with plain flour and some cornflour. The taste is quite good. The best part is that it can be frozen and  made ahead of time if you are planning for a party.

Japan was my first country to experience abroad . Soon after my marriage I joined my husband who was working on a project. It was wonderful place to stay. Although language was a barrier for us but the hospitability of the people made us feel very cosy .I thoroughly enjoyed my stay of two years and we got to see around Japan. I was infact in love with that place and still feel the same. Even now I have lived in many countries,I still feel happy about that country and would like to visit again. I had also picked up some Japanese language so it was pretty manageable. The only problem that I had initially was my adaptation to the local cuisine. Probably I was not exposed to eating raw meat and fish so I was lost .One day we were flying and I forgot to mention my meal preference. I had some sushi on my platter. My husband urged me to give it a try. I was some how reluctant but I tried and that was it . I could believe that I had deprived myself of the divine cuisine. Infact I was so sad that by the time I realized It was time to pack up bags.

Anyway even with my limited time to spare I explored. I had strong craving of norimaki roll when I was expecting Rohan. I really loved the seto lunch esp the miso soup. Unfortunately I could not learn much of their local cuisine expect for prawn tempuras and some easy nori rolls. There is small trick to the way these prawns are cut to make these tasty prawn tempura.



Lets make Prawn Tempura

Prawn tempura

  • 12 to 15 big red tailed prawns ( Madagascar prawns)
  • 1 tsp garlic mince
  • 5 tbsp of plain flour
  • 1 tbsp cornflour
  • cayenne powder to taste
  • salt to taste
  • oil to deep fry
  • Bread crumbs to coat

Carefully shell and de vein the prawns so that the tail is intact . Make 2 to 3 small cuts on the sides of the prawn to make it straight. This is an important step because even after its deep fried, the tempuras will remains straight.

Mix the flours with little water( preferably icy cold water to make thick and lumpy paste and add garlic mince, cayenne powder and salt to taste.

Dip the prawn at a time and coat it with well with bread crumbs. Arrange them in a plate. At this time you can choose to freeze them. Simply cling wrap the plate and pop them into the freezer. But if you want to go ahead and make them soon , refrigerate them for alt least 30 minutes

Heat oil to a medium fire and and deep fry until it is golden brown .

Drain in a absorbent paper and serve with the dipping sauce. Well I serve it with tomato ketchup.


It is an excellent starters, prawn tempura can be made with plain flour and some cornflour. It was almost the same taste.
Variations I had tried a yummier version of prawns fitters dipped in flour batter and coated with sweetened shredded coconut . It is one of famous starter from a chain of restaurant known OUTBACK.

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1 Comment

  • Reply Riti March 10, 2008 at 2:15 am

    Hi….prawn tempuras are one of those items I always think I should make but I never do…but your’s look so very yummy, I think I am finally going to try them out…

    By the way…your Coriander rice (from TriColor Rices) was absolutely fabulous…

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