Tempura prawns with radish, ginger and cucumber salad

Recipe by
Cook: 30 minutes
A classical Japanese tempura to impress your guests, king prawns combined with a crunchy fresh radish, ginger and cucumber salad. The perfect addition to your Japanese night.

Tempura prawns with radish, ginger and cucumber salad

A superb Japanese style tempura battered prawn starter recipe, a super light batter to deep in these beautiful king prawns all served with a crunchy salad.

Ingredients

Tempura Prawns

1Kg peeled prawns

75g self raising flour

150g cup corn flour

430ml Sparkling water

vegetable oil for deep frying

Radish Salad

500g radishes finely sliced

1/2 cucumber finely sliced

70g pickled ginger

1 finely diced red chilli

1tbsp pickled ginger juice

1tbsp rice wine vinegar

1 tbsp soya sauce

1/4 teaspoon sesame oil

 

Cooking steps

Step 1

Make the salad by combining all ingredients in a bowl and tossing well to combine

Step 2

Place the corn flour, flour, pinch of salt and sparkling water in a large bowl and whisk until smooth

Step 3

Heat the oil in a large deep saucepan until hot.
Dip the prawns in the batter and immediately into the hot oil. Fry in batches until golden and crisp

Step 4

Drain on absorbent paper, sprinkle with sea salt and serve immediately with salad

What you’ll need

Tempura Prawns

1Kg peeled prawns

75g self raising flour

150g cup corn flour

430ml Sparkling water

vegetable oil for deep frying

Radish Salad

500g radishes finely sliced

1/2 cucumber finely sliced

70g pickled ginger

1 finely diced red chilli

1tbsp pickled ginger juice

1tbsp rice wine vinegar

1 tbsp soya sauce

1/4 teaspoon sesame oil

 
Let’s cook!

Step 1

Make the salad by combining all ingredients in a bowl and tossing well to combine

Step 2

Place the corn flour, flour, pinch of salt and sparkling water in a large bowl and whisk until smooth

Step 3

Heat the oil in a large deep saucepan until hot.
Dip the prawns in the batter and immediately into the hot oil. Fry in batches until golden and crisp

Step 4

Drain on absorbent paper, sprinkle with sea salt and serve immediately with salad

Buy the fish used in this recipe
Peeled king prawns - raw 260g From  £10.60 Go to product

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