Gochujang Tempura Prawns

Juicy prawns, encased in crispy tempura batter and drenched in a sweet, spicy and tangy hot sauce. Get the kitchen roll, it’s about to get messy …

Gochujang Tempura Prawns
Prep time
Cook time
Total time
Serves: Serves 2-4
  • 2 tbsp. gochujang Korean chili paste (available online or at Asian supermarkets)
  • 1 tbsp. of Sriracha chili sauce (available at all large supermarkets)
  • 4 tbsp. honey
  • 3 tbsp. red wine vinegar
  • 3 tbsp. of ketchup
  • 2 tsp. of American hot sauce such as Frank's
  • 1 tbsp. of butter
  • 1 tsp. of salt
  • 15-20 prawns, shell on
  • 4 tbsp. of plain flour
  • 4 tbsp. of corn flour
  • Freezing cold sparkling water
  • 500ml of vegetable oil
  • 1 tsp. of sesame seeds
  • 1 spring onion, finely chopped
  1. To make the sauce, melt together the gochujang, chili sauce, honey, vinegar, ketchup, American hot sauce, butter and 1 tsp. of salt in a saucepan. Bring to the boil for a a few minutes until thicker and sticky, then remove from the heat and set aside.
  2. Mix the plain flour and corn flour in a bowl and season with a hefty pinch of salt. Slowly add in the sparkling water and whisk until you have a thick pancake batter. Toss the prawns, 5 at a time in the tempura making sure they’re fully coated.
  3. Heat the oil in a heavy based pan to 140°C, or until an edge of a prawn fizzles in the oil. Cook in batches of 5 for 3-4 minutes until they've turned pink and the batter starts to turn golden. Lay out on a baking sheet covered in kitchen towel whilst doing the rest.
  4. Once they're all cooked, pop them in the oven at the lowest temperature to keep warm whilst you reheat the sauce.
  5. Toss the prawns in the sauce, scatter with sesame seeds and chopped spring onion and serve immediately.

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