Prawn Tempura

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Prawn Tempura is a classic Japanese dish but it is much loved in Pakistan, especially during the winter season.
  • PREP TIME: 15 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 3 persons
Prawn Tempura


  • 300 grams Prawns
  • 2 tablespoon + 1/4 cup Plain wheat flour
  • 3 tablespoon Cornflour
  • 1 Egg
  • 2 tablespoon Garlic paste
  • Baking soda a pinch
  • White pepper a pinch
  • Black pepper a pinch
  • Salt a pinch
  • Oil to fry


  • 1. Clean the prawns cut slits in prawns and straighten them (so it’s easier to dip)
  • 2. Combine 2 tablespoon plain wheat flour, cornflour, egg and garlic paste in a bowl. Season with white pepper, black pepper and salt.
  • 3. Pour cold water to mix it, the mixture should be neither too thick nor too thin.
  • 4. Add ¼ cup of wheat flour and a little baking soda. Mix it by hand.
  • 5. Rub black pepper and salt on the cut prawns.
  • 6. Coat prawns with dry plain wheat flour.
  • 7. Dip the prawns in the mixture one by one, and fry them in a sauce pan.
  • 8. Steaming hot Prawn Tempura is ready.
  • 9. Drain on absorbent paper or tissue paper.


Desi Appetite
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