Tempura Prawns and Calamari

This tempura batter is light and really easy to make at home. I use it on fish, veggies and pretty much whatever I can. Pair it with the wasabi mayo recipe shared yesterday and you have a simple meal that will impress anyone you serve it to.


1 cup corn flour

1 cup plain flour

1 1/2 cups soda water

2 eggs, lightly beaten

500ml sunflower/ canola oil

300g large prawns, peeled tail on

200g calamari rings


In a large bowl add both flours and mix together.

Make a well in the centre and add the beaten eggs, mix together then start to add the soda water. Mix until just combined, don’t over mix. Set aside.

Dry the raw prawns and calamari with kitchen paper to remove as much moisture as you can.

Add the oil to a deep large saucepan and heat to around 190°. Drop in a little of the tempura batter to test the heat. If it sizzles and floats to the top you are good to go.

Dip the prawns through the batter and add to the oil in batches. Do the same with the calamari. Drain on kitchen paper then serve.

Quick, easy, delicious and foolproof 😉

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