Tempura Fish Free King Prawns with Sweet & Sour Dip
By:  Our Kitchen
  • Prep Time : 10 min
  • Cook Time : 2 min

  • Serves:
    4-6 People     Difficulty: Medium
A quintessential favourite Japanese dish, using our new Fish Free King Prawns, delicately battered and deep fried to crispy perfection – ideal for an entrée if entertaining, or a quick snack.

  • 250 Grams Fish Free King Prawns
  • Vegetable Oil for Frying
  • 1 Egg
  • 230 Millilitre Ice Cold Water
  • 125 Grams Flour
  • 1 tablespoon Grated Ginger or Puree
  • 100 Millilitre Vegetable Stock
  • 1 tablespoon Rice Vinegar
  • 2 Tablespoons Honey
  • 1 tablespoon Soft Brown Sugar
  • 1 tablespoon Ketchup
  • 60 Grams Pineapple Chunks (canned)
  • 2 Tablespoons Pineapple Juice (from the Canned Pineapple)
  • half Small Red Pepper Seeded Diced
  • 2 Spring Onions Cut in 2cm Pieces


Sweet & Sour Sauce:
Add all the ingredients apart from the red pepper and spring onion, to a pan, cook over a moderate heat until thick and sticky, add the red pepper and spring onions and stir in until coated. Pour into a bowl and set aside to cool.

Tempura Prawns:
Beat the egg in a bowl. Add the ice water, add sifted flour to the bowl and mix lightly, do not over mix. Heat the oil to 180°C, dip the prawns in the batter and carefully place in the hot oil, cook for 2 minutes, remove and drain excess oil.


Always use ice cold water for the tempura batter, and if spicy is your ‘thing’, add a little chilli powder or paprika to the batter. Serve with rice as a main, or as is with the dip.

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Tempura Fish Free King Prawns with Sweet & Sour Dip, 7.0 out of 10 based on 6 ratings