Corn and prawn tempura (kaki-age)

These little tempura fritters from Yoko Arimoto filled with sweet seafood and corn couldn't be simpler to make
Corn and prawn tempura (kaki-age)
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • oil, for deep-frying
  • 1 corn on the cob
  • 4 large prawns
  • 40 g plain flour
  • 1 egg, beaten


1. Preheat the oil for deep-frying to 170C in a heavy pot.

2. Cut the kernels off the corn. Pat the prawns thoroughly dry with paper towels and cut into 1-cm pieces. Put the corn kernels and shrimp pieces in a large bowl, then add the flour and mix. Add the beaten egg and mix just a few times; lumps are acceptable. The batter should be just thick enough to hold the corn and shrimp together.

3. Scoop up the mixture with a large dinner spoon and gently slip into the hot oil. Use another spoon to hold it together if needed. Deep-fry until golden, about 4 to 5 minutes. Remove from the oil and place onto a wire rack to drain. Repeat until the mixture is gone, creating at least four pieces.

4. Arrange on a dish and sprinkle with a little sea salt.

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