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prawn tempura with Wasabi Mayo

Prawn Tempura with Wasabi Mayo

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 25 prawns

Don't you just love a good TV dinner? I think it's safe to say that prawn tempura is the perfect dinner you can have in front of the TV while watching a really scary or funny movie. It's also a great party snack and paired with my epic egg-free wasabi mayonnaise it gives you a good flavour kick. You can prepare the mayo in advance and keep it in the fridge for up to 1 week because it doesn't contain any egg. 

You can also use the tempura batter to fry veggies at the same time or even some pickled veggies. I find that always adds a little extra flavour to the plate. Take a little pickled carrot and cucumber and follow the same method as the prawns. Treat way to mix up the platter. Serve with some cold beer (Oh, I am craving it, but hey I'm preggers). 


Wasabi Mayo

  • 150 g whole milk (or dairy-free alternative)
  • 25 g lemon juice
  • 300 g sunflower oil
  • 25 g wasabi
  • 20 g soy sauce
  • 10 g caster sugar

Tempura Batter

  • 250 g cold water
  • 1 egg
  • 125 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1000 g vegetable oil for frying


  • 25 Tiger Prawns peeled, but tail left in tact
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 30 g plain flour


  1. Place the whole milk and lemon juice in the mixing bowl. Combine 10 Sec. / Speed 2.5

  2. Weigh the sunflower oil into a jug. Set the Thermomix to mix 2 Min. / Speed 5 while slowly pouring the sunflower oil through the lid with the measuring cup in place. 

  3. Scrape down using a spatula and add the wasabi, soy sauce and caster sugar. Combine 10 Sec. / Speed 5. Transfer the mixture into a small bowl and chill until needed. You can keep the mayo refrigerated for other occasions for up to 1 week. 

  4. To make the tempura batter, place the water in the freezer for 10 minutes until really cold. Then, pour into the mixing bowl. Add the egg, plain flour and bicarbonate of soda. Mix 20 Sec. / Speed 4. Pour into a large bowl. 

  5. For the prawns, place the salt, pepper and plain flour in a shallow bowl. Combine with a fork. Place the prawns onto another plate. 

  6. Heat the oil in a deep frying pan until hot. The oil should not have more than 180C. You can also do this in a deep fat fryer. To fry the prawns, take a prawn by its tail, dip into the flour, followed by the tempura batter and place carefully in the frying pan. Fry 3 prawns at a time until fully cooked for about 3-4 minutes. Remove with a slotted spoon and place onto a plate lined with kitchen towel. Repeat until all prawns are fried. 

  7. Serve hot with the wasabi mayonnaise. 

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