Tempura prawns with sweet chilli sauce

Tempura prawns with sweet chilli sauce

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  • 4
  • Easy
  • 15 minutes
  • 10 - 12 minutes
  • Hartenberg Riesling 2010


  • 1 free-range egg
  • 1 cup cold soda water
  • 1 cup sifted flour
  • Sprinkle of sea salt
  • 2 cups canola oil
  • 12 prawns, cleaned and shelled

Cooking Instructions

Beat a free-range egg with cold soda water.

Add sifted flour and a sprinkle of sea salt to taste, then mix to combine.

Heat canola oil in a saucepan over a medium to high heat.

Coat cleaned and shelled prawns in the batter and fry in batches for 1–2 minutes, or two until the batter is puffy and golden.

If a teaspoon of batter dropped into the oil sizzles and puffs up, the oil is at the right temperature.

Remove using a slotted spoon and drain on kitchen paper.

Serve hot with sweet chilli sauce for dipping and a sprinkling of chilli salt.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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