Tempura Shrimps (Prawns) With Wasabi Mayonnaise

Total Time
Prep 20 mins
Cook 15 mins

Found this in a Aussie food magazine. Intend to try this soon. Serves 4 as main course or 6 as appetizers. Batter will work well for other tempura items as well e.g. zucchini, carrot etc.

Ingredients Nutrition


  1. Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.
  2. Heat oil in a heavy saucepan/wok (about 2" deep) to 375°F or 190°C over high heat.
  3. Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.
  4. Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).
  5. Dip 6 prawns, 1 at a time, into batter to evenly coat.
  6. Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.
  7. Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.
  8. Serve with wasabi mayonnaise.
Most Helpful

Tempura was bland and not good. I followed the recipe and my tempura was charred very quickly with the shrimp itself was still raw. I'm very disappointed from this recipe, it was a total failure.

iEat December 03, 2010

cool! tats wat im looking for....just wat i needed! So delicious..im going to try it and bring it to my uncle's house

Ho Wei Sze January 27, 2005