Tempura prawns with radish, ginger and cucumber salad
A classical Japanese tempura to impress your guests, king prawns combined with a crunchy fresh radish, ginger and cucumber salad. The perfect addition to your Japanese night.
Buy King Peeled Prawns
What you’ll need
- Tempura Prawns
- 1Kg peeled prawns
- 75g self raising flour
- 150g cup corn flour
- 430ml Sparkling water
- vegetable oil for deep frying
- Radish Salad
- 500g radishes finely sliced
- 1/2 cucumber finely sliced
- 70g pickled ginger
- 1 finely diced red chilli
- 1tbsp pickled ginger juice
- 1tbsp rice wine vinegar
- 1 tbsp soya sauce
- 1/4 teaspoon sesame oil
Let's Cook!
Step 1
Make the salad by combining all ingredients in a bowl and tossing well to combine
Step 2
Place the corn flour, flour, pinch of salt and sparkling water in a large bowl and whisk until smooth
Step 3
Heat the oil in a large deep saucepan until hot.
Dip the prawns in the batter and immediately into the hot oil. Fry in batches until golden and crisp
Step 4
Drain on absorbent paper, sprinkle with sea salt and serve immediately with salad
