Tempura Prawns with Ponzu Dressing

Before starting, place stainless steel bowls and whisk into freezer. Make sure you have ice cubes and chilled soda water.

Serves 2


1/2 cup cornflour

1/2 cup plain flour

1 free-range egg yolk lightly beaten

1 cup iced soda water


For the batter, sift cornflour & plain flour into a bowl.

Whisk egg yolk with 1 cup of iced soda water (together with ice cubes)

Whisk in flour until just combined and the batter is a little lumpy.

Stand bowl in fridge for a few minutes.

Prawn Tempura

Vegetable oil for deep frying

Egg wash (whisk 1 egg with a little milk)

Combine 50gm plain flour and 1 tbs Tumeric

Combine  1/2 cup sesame seeds and 1 cup tri-colour quinoa

12 large uncooked king prawns, shells & vein removed (leave tail on)


Dip under-side of prawn into plain flour and turmeric mixture, then into egg wash, then lightly coat with the sesame seed and quinoa mixture.

Heat oil to 180 degrees.

Place flour onto a plate and coat the prawns to cover well. Shake off excess.

Holding the prawn by the tail, dip into the batter and add to the hot oil.

Deep fry in batches for about 3 minutes until crisp and golden. Using a slotted spoon scoop the prawns and drain on kitchen paper.

It is important to keep the oil maintained at around 180 degrees. Check the temperature after each batch.

Ponzu Dressing

100ml mirin (rice wine)

1/2 cup tamari soy sauce

1/2 cup kecap manis (sweet soy)

1/4 cup freshly squeezed orange juice

2 tbs lemon juice

2 tbs soft brown sugar


Combine all ingredients and place in a small bowl for dipping.

Serve with a dressed mixed leaf salad.

Photo © Peter Manettas Seafood 2017

                                                 © D. MacRae 2017

2 Comments Add yours

  1. Don MacRae says:



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