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King prawn tempura with radish salsa


  • 6 king prawns

  • For the batter

  • 50g cornflour

  • 50g plain flour

  • 150ml ice cold water, preferably sparkling

  • pinch dried chillies

  • splash worcestershire sauce

  • 1 clove garlic, chopped

  • salt

  • For the salsa

  • 100g radishes plus leaves, chopped

  • ½ onion, chopped

  • 1 cloves of garlic, chopped

  • handful basil, chopped

  • handful coriander, chopped

  • pinch sugar

  • splash white wine vinegar

  • salt & pepper

  • rapeseed oil for frying


  • To make the batter:

  • 1.

    In a bowl sieve equal quantities of cornflour, plain flour and pour in the sparkling water, if time permits allow to rest for 15-20 minutes.

  • 2.

    Add dried chillies, Worcestershirer sauce, garlic, salt and pepper and combine together. Dip the prawns in to the batter and deep fry until golden. Drain on kitchen paper and sprinkle with a pinch of salt.

  • 3.

    Tip: Extra batter can be stored in the fridge, use within two days.

  • To make the salsa:

  • 1.

    Roughly chop the onion, garlic, basil, coriander, radishes and radish leaves.

  • 2.

    Mix all the ingredients in a bowl and add the sugar, salt and white wine vinegar.

  • 3.

    Season and serve.

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