A Julie Recipe-Tempura Prawns with Tangy Dipping Sauce

The tangy, lively sauce is a perfect accompaniment to delicious crisp tempura.


Prep Time: 5    Cooking Time: 15    Serves: 4
  1. 1/2 cup good quality egg mayonnaise
  2. 2 tbsp Fountain Spicy Red Sauce
  3. 1 tsp lemon juice
  4. Generous grind black pepper
  5. 1 small red chilli, chopped (optional)
  6. Vegetable oil for deep frying
  7. 1 cup icy cold water
  8. 1 egg (from the fridge)
  9. 1 cup plain flour
  10. 1/4 tsp bicarb soda
  11. 24 large green prawns, peeled, tails intact
  12. 1 bunch shallots (green onions) white and pale green parts, cut into 5 cm lengths.



  1. To make the dipping sauce: combine mayonnaise, Fountain Spicy Red Sauce, lemon juice, and pepper in a dish. Add chopped chilli if using.
  2. Preheat oil to around 190*C. (Using a deep fryer is the best way to regulate temperature.)
  3. To make the batter: whisk together water and egg until well combined. Sift in the flour and bicarb soda, and gently mix. Don’t overwork the batter.
  4. Dip the prawns into the batter one at a time and allow excess to drain. Place the prawns directly into the hot oil, stopping at the 6th prawn, and fish them out when they are cooked through, pale golden and crisp. Drain on paper towel and repeat with the remaining prawns, allowing the oil to reheat between batches.
  5. Repeat the process with the shallot pieces.
  6. Serve as soon as it is all cooked, with the dipping sauce on the side.


Hints & Tips

Explore Fountain's hints & tips for handy meal ideas, including new sauce combinations to kick-start summer cooking.