Tempura Prawn

Tempura Prawn

Impress your guests at your next celebration with these much-loved tempura prawn appetizers. Light, crunchy and absolutely delicious, you’ll leave everyone wanting more!

Serves: 4 PRINT THIS


  • 250g Dinko Spencer Gulf King Prawns, peeled but tails left on
  • Sunflower oil for deep frying
  • 50g plain flour, plus extra for dusting
  • 75g cornflour
  • 1 medium free-range egg
  • Generous pinch sea salt
  • 200ml chilled sparkling water
  • Lemon wedges (to serve)
  • Soy sauce (to serve)


1 Half-fill a large saucepan with sunflower oil, and heat.

2 Place the flour, cornflour and salt into a bowl and combine thoroughly.

3 Make a well in the middle of the mixture, cracking the egg into the middle of the well.

4 Gradually pour the sparkling water into the mixture and combine until the mixture is thin and a little lumpy.

5 Test whether the oil is hot enough by placing a small cube of bread into the saucepan. When it turns golden brown in 30 seconds, your oil is ready.

6 Dust the prawns in a small amount of flour, shake off any excess and then briefly dip into the batter and transfer straight to the hot oil.

7 Fry two to three prawns at a time for 1-2 minutes or until just golden brown and crisp.

8 Remove with a slotted spoon and drain on kitchen paper.

9 Serve immediately with soy sauce and lemon wedges to squeeze over.


Tuna Steak

Dinko Bluefin Tuna steak portions will be cut at your request or can be purchased in pack sizes of 150-200g. The fish is frozen and fresh, so it is available to you any time of the year.

Bluefin Tuna loin

Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin. And because we use our innovative super freezing technology to lock in their ocean fresh flavour and quality, you can get this product all year round.


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