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

	Per Serving	Total
Calories	546.4 kcals	2185.6 kcals
Carbohydrates	58.7 grams	234.8 grams
Fat	22.1 grams	88.2 grams
Protein	28.1 grams	112.4 grams

Cook Time

30 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tbsp

Soy Sauce

For dipping sauce

1
tbsp

Rice Wine Vinegar

For dipping sauce

Dairy

1
piece

Egg Yolks

Large

GrainsCereals

250
g

Plain Flour

For the batter

Liquids

350
ml

Water

For the batter

NutsSeeds

1
pinch

Salt

For seasoning

OilsFats

500
ml

Oil

For deep frying

Seafood

42
piece

Prawns

Fresh; 3 to 4 dozen used

Vegetables

1
bunch

Sea Lettuce

Freshly collected, rinsed, and trimmed

1
bunch

Spring Onions

Cut to 3cm lengths

1
piece

Spring Onions

Finely chopped for dipping sauce

Steps

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.