Prawn Tempura
Prawn Tempura



  • 75g cornflour
  • 75g plain flour
  • 1 egg, lightly beaten
  • 190ml beer
  • Veg oil, for frying
  • 50g plain flour
  • 1.5kg uncooked prawns, shells and veins removed
  • Soy sauce, to serve
  • Make your batter by sifting the cornflour and plain flour together in a bowl. Make a well in the middle, and add the egg and the beer, whisking as you go. The batter can be a little lumpy, so don’t worry too much! Allow to stand for at least 5 minutes.
  • Heat plenty of oil in a pan, wok, or deep fat fryer, until a breadcrumb sizzles and turns golden. Dredge the prawns in more flour, dip them in the batter, and deep fry for 3 minutes or until crisp and golden. Leave to drain on kitchen paper, then serve in bowls with soy
20 mins
6 serving

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