Archive of BBC Food Recipes

Prawn tempura

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Something for the Weekend


  1. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  2. Meanwhile, make the batter by combining the flour, cornflour and baking powder in a bowl. Whisk in enough beer to make a batter the consistency of single cream.

  3. Dip the prawns into the batter, shaking off any excess, then deep-fry for 4-5 minutes, or until golden-brown and crisp.

  4. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper, then serve.


  • vegetable oil for deep frying
  • 100g/3½oz self-raising flour
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 150ml/5fl oz cold fizzy beer
  • 3 raw tiger prawns, heads and shells removed, tails left on

Shopping List

Prawn tempura

Cooking ingredients

Meat, fish and poultry


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