Prawn Tempura


For most people with a developed palette seafood holds a special appeal. But for almost everyone prawns are the best part of seafood. You will find them in almost every buffet lounge of some standing and in the coastal metropolis of Karachi especially they are found on the table of almost every proud hostess.

Here I’m sharing a quick and simple Prawn Tempura recipe that I have been making over at least the last one decade. The best thing about this recipe is that you can pre prepare the batter and put it in the refrigerator where it will keep for up till three days to save time.



Large Sized Shrimp: 1 KG

Eggs: 3

Corn flour: Half Cup

Salt and Pepper: To Taste

Baking Soda: ½ Teaspoon




Take a bowl and mix together the eggs and all the other dry ingredients to make a paste. If the paste is too thick add a few tablespoons of water to give it a medium thick consistency.

Dip one prawn in and completely coat it with the batter before frying it in pre heated oil. Taste the Prawn to eradicate any doubts about the salt and pepper. If the prawn coating is thick and hasn’t cooked too well add a pinch more of the baking soda.

In case the coating becomes too thin add a little more corn flour. Once you are satisfied with the taste and crunchiness fry the entire batch. Serve hot.

Preparation time:

25 Minutes


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  • Reply shahbano March 26, 2017 at 6:13 AM


  • Reply XtyLish GarL March 26, 2017 at 5:50 AM

    ThIs looK vary YummY

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