Tempura of King Prawn with Mint and Chilli Chutney

Preparation Time: 10 mins approx
Notes: This recipe was taken from my “Ready in Minutes” © cookbook. Alan coxon recipe copyright ©
Macadamia nut oil is available from Available from http://foodbyalancoxon.com/

Allow 3 – 4 king prawns per portion =  16 king prawns 
40g corn flour

 40g plain flour 

 3 tblsp plain flour for dusting 

 1 tsp baking powder 

 25ml approx Macadamia nut oil 

175ml cold sparkling water 

 ½ tsp salt and fresh ground pepper  

   Mint Chutney Dip
  ¼ tsp coriander seeds [crushed] 

 2 cup fresh mint leaves 

 4 spring onions 

 1 green chilli [de-seeded] chopped 

1 tblsp Tamarind liquid or the juice of 

½ lime 

 2 tsp castor sugar 

 ¼ tsp garam masala ¼ cup water    



1   Heat the oil in a large pan or a wok to 180 – 190 C [350 –375F] 
2   To make the batter mix together the corn flour and baking powder in a medium bowl 

3   A dd the oil and enough water to make a smooth runny batter.  Season with salt and pepper 

4  Dust the raw prawns with the flour and then into the batter 

Fry until crisp, turning occasionally…cooking time should be around 2 mins

6  When ready, remove with a perforated spoon – place onto a little kitchen paper to drain off any excess oil 

7 serve wth the mint and chilli dipping sauce   

For the Mint chutney dip

Place all the ingredients into a food processor and blitz.  Serve in a dipping bowl.

Serves: 4
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