Pear and Prawn Tempura

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


  • 4 Corella pear, cut into 8 wedges, core removed
  • 16 green prawn tails, deveined
  • ½ cup rice flour
  • ½ cup plain flour
  • ½ teaspoon baking powder
  • 1 egg
  • 300 ml soda water, chilled
  • Vegetable oil, for deep-frying
  • Sea salt flakes
  • Soy sauce, to serve


Place the pears in the refrigerator to chill. Place flours and baking powder into a large bowl. Add egg and chilled soda water. Stir until just combined (do not over-mix, this mixture doesn’t have to be smooth).

Heat the oil in a wok until when tested with a small piece of bread, it sizzles when dropped into oil.

Dip the prawns and pear, one piece at a time, into tempura batter, allowing excess to drain.

Gently lower into hot oil. Cook, 3 to 4 at a time, for 2 to 3 minutes, or until batter is crisp and light golden.

Drain on paper towels. Repeat until all pear and prawns are cooked.

Serve immediately sprinkled with sea salt flakes and a bowl of soy sauce for dipping.

Serves four.