Gluten Free Tempura Prawn with SaladFish & Prawn

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Fogdog Gluten Free Tempura
Fresh prawns
Salad of your choice
Soda water or water (tip for tempura: water has to be icy cold so put ice cubes in the water)
Rice bran oil or another oil of your choice


  1. Peel your prawns and set aside on a paper towel to dry.
  2. Prepare your salad.
  3. Prepare your Gluten Free Tempura - Mix measure of Tempura Batter with iced water / soda water until the consistency of runny cream. It should fall completely off your whisk.
  4. Heat oil at high temperature - fill enough oil into your pan / wok to float your ingredients.
  5. Test the oil with a little batter to ensure it's very hot.
  6. Pat prawns dry with a paper towel, dip into tempura batter and fry. This will cook very quickly, approximately 1-2 minutes. When batter turns pale gold it's ready.
  7. Let oil drain before serving.


  • Don't cook too much at one time.
  • Dry your ingredients completely before battering.
  • Use very cold water and mix the batter immediately before cooking
  • If your batter isn't fluffy and crispy when cooked, add more water to the mixture.
Product info

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