Prawns and Fresh Seaweed Tempura

Crispy battered prawns wrapped in sea lettuce, skewered with spring onions, and served with a savory soy dipping sauce.

Seafood Appetiser Prawns Deep-Fried Tempura Japanese-Inspired

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

58.7g

per serving

234.8 g total

Fat

22.1g

per serving

88.2 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

For dipping sauce

tbsp

Rice Wine Vinegar

For dipping sauce

Dairy

piece

Egg Yolks

Large

GrainsCereals

250

Plain Flour

For the batter

Liquids

350

Water

For the batter

NutsSeeds

pinch

Salt

For seasoning

OilsFats

500

Oil

For deep frying

Seafood

piece

Prawns

Fresh; 3 to 4 dozen used

Vegetables

bunch

Sea Lettuce

Freshly collected, rinsed, and trimmed

bunch

Spring Onions

Cut to 3cm lengths

piece

Spring Onions

Finely chopped for dipping sauce

Method

Blanch raw prawns in boiling salted water for 30 seconds, cool, and peel.

Wrap prawns in sea lettuce and thread onto sticks with spring onion pieces.

Mix flour, egg yolks, water, and salt into a thick batter.

Combine soy sauce, rice wine vinegar, and chopped spring onions for the sauce.

Heat oil and fry battered skewers for 1 minute until crisp.

Drain skewers on kitchen paper and serve immediately with the sauce.