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Tempura Prawns with Lemon Myrtle Salt

Turning lemon myrtle into a spice dip for tempura prawns will blow your mind and please your taste-buds.

Prep Time

        Prep time: 10 minutes
        Cook time: 5 minutes
        Yield: Serves 4


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


  1. Combine the lemon myrtle with 2 teaspoon salt flakes in a bowl and set aside.
  2. For the batter, whisk together the egg yolk and sparkling water. Add the flour and lightly whisk to combine.
  3. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
  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.
  5. Drain well on paper towel and repeat with remaining prawns, potato and onion.
  6. Serve with soy sauce and the lemon myrtle salt for dipping.

This great family recipe is thanks to Delicious at


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