Gamberoni Tempura (Prawn Tempura)

Gino D`Acampo blends Italian flavours with a little eastern magic to create crisp-battered prawns and a mouth-watering salad
By Gino D'Acampo
Gamberoni Tempura (Prawn Tempura)
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the prawns

  • 60 g cornflour
  • 60 g plain flour
  • 1 tbsp black peppercorns, crushed
  • 1 tsp sea salt
  • 1/2 tsp chinese five spice
  • 190 ml soda water, ice-cold
  • 1 litres sunflower oil, for deep frying
  • 500 g large prawns, peeled

For the salad

  • 2 red chillies, seeds removed, thinly sliced
  • 50 g watercress
  • 1 apple
  • 30 g walnuts
  • 30 g bean sprouts
  • 4 tbsp extra virgin Italian olive oil
  • 1 tbsp dark soy sauce


1. Sieve the cornflour and flour into a bowl and mix in the peppercorns, salt and 5 spice powder.

2. Stir in the soda water - the batter should be thin, almost broth-like. If it seems too thick, add more soda water.

3. Heat the sunflower oil in a wok or deep fat fryer. Dip the prawns into the batter and fry for about1 minute, until crisp and golden. Transfer to a baking tray lined with absorbent paper and keep warm.

4. Mix together the chilli, watercress, apple, walnuts and bean sprouts in a large bowl and season with a little salt.

5. Stir in the extra virgin olive oil and soy sauce. Mix well and divide equally between 4 plates.

6. Place a handful of fried prawns on top and serve at once.

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