Prawn and vegetable tempura recipe

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15 min


10 min

These light, crispy and more-ish Japanese-inspired appetisers are great as party nibbles or served as a starter.


  • 1 egg yolk
  • 200ml/7fl oz ice cold water
  • 125g/4½oz plain flour, sifted
  • 12 raw tiger prawns, shelled
  • 450g/1lb mixed vegetables e.g. shitaake mushrooms, onions, aubergine, courgette, peppers, cut into bite-sized pieces
  • Oil for deep frying


  • Beat the egg yolk and water together. Tip in the flour and roughly combine – the mixture should remain fairly lumpy as this gives it its lightness when fried.

  • Heat the oil in a large pan until hot enough for a piece of bread to brown in 30 secs.

  • Dip the prawns and vegetables into the batter and fry in batches until light golden in colour. Drain on kitchen paper and serve.

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(23 ratings)
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