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Prawn and Vegetable Tempura

Prep: 10 Mins

Cook: 15 Mins

These Mixed Tempura Lettuce Wraps are the perfect summer starter if you're looking for something light, fresh and easy to make. Flavourful tempura prawns and veg are served in a crisp lettuce cup for this quick recipe. (Psst. Look out for Jeremy's signature lettuce-cup-hack that you never knew you needed until now!)

  • 100g peeled and deveined prawn
  • 100g assorted vegetables (tender-stem broccoli, sugar snap peas)
  • 1 iceberg lettuce

The batter

  • 10 tbsp plain flour
  • 2 tbsp cornflour
  • 140ml sparkling water
  • Salt and pepper to taste

Dipping Sauce

  • 1/2 tbsp mirin
  • 1 tbsp Light soy sauce
  • 1/2 tbsp Japanese rice vinegar
  • 1 tbsp ginger slices
  • Remove the stalk of the lettuce by chopping off the bottom third, being careful not to tear any leaves. Turn the trimmed lettuce upside down, place it in the centre of a mixing bowl and pour over hot water very briefly before submerging it in ice-cold water for at least a minute. (This process will help you separate the leaves from each other without much effort.) Separate and drain the individual leaves, trimming them for presentation if needed, and place in the fridge to cool.

  • Cut the tender-stem broccoli onto smaller pieces, butterfly your prawns

  • Mix the batter ingredients together in a bowl.

  • Mix the dipping sauce ingredients and set aside.

Cooking

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil.

  • Dip the vegetables and prawns in the batter and at a time and start frying them in batches. The prawns will take 3-4 minutes to cook (depending on the size) and the vegetables will take 2-3 minutes.

  • Serve them with the lettuce cups and the dipping sauce on the side

How To Make Prawn and Vegetable Tempura

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  • 100g peeled and deveined prawn
  • 100g assorted vegetables (tender-stem broccoli, sugar snap peas)
  • 1 iceberg lettuce

The batter

  • 10 tbsp plain flour
  • 2 tbsp cornflour
  • 140ml sparkling water
  • Salt and pepper to taste

Dipping Sauce

  • 1/2 tbsp mirin
  • 1 tbsp Light soy sauce
  • 1/2 tbsp Japanese rice vinegar
  • 1 tbsp ginger slices

  • Remove the stalk of the lettuce by chopping off the bottom third, being careful not to tear any leaves. Turn the trimmed lettuce upside down, place it in the centre of a mixing bowl and pour over hot water very briefly before submerging it in ice-cold water for at least a minute. (This process will help you separate the leaves from each other without much effort.) Separate and drain the individual leaves, trimming them for presentation if needed, and place in the fridge to cool.

  • Cut the tender-stem broccoli onto smaller pieces, butterfly your prawns

  • Mix the batter ingredients together in a bowl.

  • Mix the dipping sauce ingredients and set aside.

Cooking

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil.

  • Dip the vegetables and prawns in the batter and at a time and start frying them in batches. The prawns will take 3-4 minutes to cook (depending on the size) and the vegetables will take 2-3 minutes.

  • Serve them with the lettuce cups and the dipping sauce on the side

How To Make Prawn and Vegetable Tempura

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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