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Zarina's Rock Shrimp Tempura

Prep: 25 mins 
Cook: 20 mins
Serves: 2


  • 12 King Prawns, deveined, shelled except for tail
  • Vegetable oil for deep frying
  • 1 Large Egg
  • 200ml Iced Water
  • 1 cup Plain flour
  • 1 tbsp Cornflour
  • 2 tbsp Lingham’s Garlic Chilli Sauce (more if you like it spicy!)
  • 5 tbsp Japanese Kewpie Mayonnaise

Garnish: Garlic chives 



  1. Mix together the mayonnaise and Lingham’s Garlic Chilli Sauce, taste and adjust chilli according to preference, I like it spicy!! Set sauce aside
  2. In a wok start to heat up about 5cm of oil to 180°C
  3. While the oil is heating sift the flour into a large bowl
  4. In another bowl add the egg into the cold water and whisk vigorously, if it starts foaming a little discard the foam
  5. Slowly pour the whisked egg into the flour and mix however do not over mix, it is ok to have the batter slightly lumpy.  It is important that the batter stays cold, if you feel the temperature is dropping then you can keep the bowl on top of a larger bowl of ice
  6. Dust the cornflour over the prawns
  7. Then coat the prawns in the tempura batter and deep fry them in batches until crisp and golden, about 2-3 minutes
  8. Transfer to a wire rack to drain
  9. Once oil has drained carefully mix crispy prawns with the chilli mayonnaise
  10. Arrange in a serving dish and garnish with garlic chives.


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