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Carabinero Tempura

Amount of people
2 Persons
Type of meal
Lunch, Dinner
Preparation time
30 minutes
Seafood included in this recipe
Whole Black Tiger Prawns
Wild Carabinero prawn


  • 130 g plain flour
  • 40 g cornflour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon bicarb of soda
  • 1 cup ice cold water
  • 1 egg
  • 300 g Wild Carabinero prawns defrosted

Cooking preparations:

  1. Heat a deep fat fryer or a pan of oil to 180c/350f
  2. Sift the flours and powder together into a large bowl.
  3. Add the water and break in the egg, whisking to make a smooth batter.
  4. Peel the Carabinero shells & legs off, leaving the tail attached.
  5. When the oil is at temperature, hold each shrimp by the tip of its tail and dunk in the batter. Let most of the batter drip away before carefully lowering the shrimp into the hot oil.
  6. Let cook for 4 minutes or until the batter is lightly golden. Don't overcrowd the pan, cook 3 or 4 at a time in milk pan with about 3 inches of oil in.
  7. Carefully lift out of the oil and drain on kitchen paper.
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