Anolon Academy

How to Tempura Prawns 

By chef Adam D’Sylva


• Green prawns
• 2 litres of Canola oil
• 1 cup plain flour
• 1 cup of ice cold water
• 1 egg


Start with the Tempura batter; add 1 cup of plain flour, 1 cup of ice cold water and 1 egg into a mixing bowl and whisk together – do not over mix and avoid a heavy, doughy texture

Fill your wok with approximately 2 litres of canola oil to a depth of at least one inch, heat the oil over medium heat to 180°C – using a cooking thermometer to check temperature

While the oil is heating, place half a cup of plain flour on a plate for dusting, and line a baking pan with some paper towel for draining

Flick small amounts of batter into the wok to create little bubbles of batter, which will be used when coating our ingredients – scoop up batter before it turns too brown and place in a small bowl

To get a perfectly straight prawn, lightly score the underside and gently cut through the muscle so once fried it doesn’t curl up

Dust prawns in plain flour to ensure the Tempura batter will adhere to the prawn

Dip prawn into the Tempura batter, allowing any excess batter to drip off

Then place prawn into bowl of previously fried Tempura batter balls to give the prawn an extra layer of crispiness

Gently lower prawn into wok; always place food into hot oil away from your body to ensure no splash back of hot oil

Cook the prawns until the bubbles around them get bigger, and the batter turns golden brown; this should take approx. 3 minutes

Remove prawns from the oil and place on the paper towel to drain

If cooking vegetables, cook them for about two and a half minutes each then drain them on paper towel.

Serve immediately; perhaps with a soy and rice wine dipping sauce or seasoned salt.