easiest way to make ultimate simple Tempura prawns with lemon myrtle salt

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tempura prawns with lemon myrtle salt. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tempura prawns with lemon myrtle salt is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tempura prawns with lemon myrtle salt is something that I’ve loved my entire life.

Table of Contents


  • 2 teaspoon ground lemon myrtle (see Notes) or lemon zest
  • 1 egg yolk, lightly beaten
  • 1 cup (250ml) sparkling water, chilled
  • 3/4 cup (110g) plain flour, sifted
  • Sunflower oil, to deep-fry
  • 1/3 cup (50g) cornflour
  • 12 green prawns, peeled (tails intact), deveined
  • 2 onions, peeled, sliced into 1cm rings
  • 2 chat potatoes, sliced into rounds
  • Soy sauce, to serve


  • Step 1
    Combine the lemon myrtle with 2 teaspoon salt flakes in a bowl and set aside.
  • Step 2
    For the batter, whisk together the egg yolk and sparkling water. Add the flour and lightly whisk to combine.
  • Step 3
    Half-fill a deep-fryer or large saucepan with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
  • Step 4
    Place the cornflour on a plate. Lightly coat prawns, onion and potato in cornflour, then dip in the batter to thickly coat. In batches, lower into the hot oil and cook for 2-3 minutes until golden and puffed.
  • Step 5
    Drain well on paper towel and repeat with remaining prawns, potato and onion.
  • Step 6
    Serve with soy sauce and the lemon myrtle salt for dipping.

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