The cornichon salsa gives these fluffy crispy tempura prawns a fresh kick.






Skill level

Average: 3.6 (31 votes)


  • vegetable oil, for deep-frying
  • 500 g raw (green) medium prawns, peeled with tail intact

Tempura batter

  • 50 g plain (all-purpose) flour
  • 50 g cornflour
  • 10 g bicarbonate of soda (baking soda)
  • splash of soda water
  • ice cubes

Cornichon salsa

  • 50 g cornichons, finely diced
  • 1 tbsp pickled ginger, finely shredded
  • 1 long red chilli, seeds removed
  • ½ red onion, finely diced
  • 1 tbsp finely chopped parsley

Ponzu sauce

  • 125 ml (½ cup) soy sauce
  • 60 ml (¼ cup) orange juice
  • 2 tbsp lemon juice
  • 2 tbsp brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the ingredients for the salsa and set aside.

Combine the ingredients for the ponzu sauce and set aside.

To make tempura batter, place all dry ingredients in a bowl and slowly whisk in enough soda water with a few cubes of ice until the batter is the consistency of runny cream. The colder the batter, the crisper the tempura will be.

Heat oil in a deep saucepan to 180°C. Coat the prawns, in batches, in the batter, shaking off excess, then gently lower into the hot oil and cook until batter is crisp and golden (about 2 minutes). Remove with a slotted spoon and drain on paper towel. 

Serve the prawns with the salsa on top and the sauce on the side for dipping.


My Restaurant in India starts Thursday October 20 at 9pm on SBS, and then on SBS On Demand. Find out more about the series and get more exclusive recipes by Sarah from the Antares menu here.