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Coconut Prawn Tempura with Stir-Fried Pak Choi and Homemade Chilli Oil

Coconut Prawn Tempura with Stir-Fried Pak Choi and Homemade Chilli Oil

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Three prawns per person makes a delicious starter – just leave out the rice.
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  • 2 tbsp rapeseed oil
  • 50ml sesame oil
  • 2 thin slices ginger
  • 5 cm spring onion
  • 2 tbsp sesame seedsground
  • 2 tsp chilli flakes
  • 2 tsp rose harissa paste
  • 1 tsp fish sauce
  • 2 tsp soy sauce
  • 1 tsp sugar
  • 1 pinch sea salt
  • 4 cloves garlic clovessliced
  • 10g fried onionlightly crushed
  • 100ml sparkling waterice-cold
  • 1 egg (refrigerated until needed)
  • 70g self-raising flour (store in the freezer until needed)
  • 7 tbsp vegetable oil
  • 100g desiccated coconut
  • 24 tiger prawnspeeled (keep the tail) and de-veined
  • 3 pak choihalved lengthways
  • 2 green and red chilli
  • 380g jasmine rice


Step 1

To make the oil, slowly warm the rapeseed oil, sesame oil, ginger and spring onion in a wok over a medium-low heat, until their aroma is released – be careful not to burn. Pour into a bowl.

Step 2

Mix the rest of the chilli oil ingredients together in a separate bowl.

Step 3

Gradually combine the two mixtures, stirring well. Once cool, the oil can be stored in a glass jar for up to two weeks.

Step 4

Cook the rice according to the packet instructions and keep warm.

Step 5

Make the prawn tempura: pour the ice-cold water into a bowl, break in the egg, add the flour and whisk the batter lightly – don’t worry if there are a few lumps.

Step 6

Heat 6tbsp of the vegetable oil in the wok and place the coconut in a shallow dish.

Step 7

Pat the prawns dry with kitchen paper. Pinching the tail, dunk each prawn into the batter (keeping the tail and your fingers batter-free), then dip into the coconut. Cover evenly.

Step 8

Shallow-fry the prawns until golden, remove with tongs and place on kitchen paper. Repeat until all prawns are cooked and then sprinkle with sea salt.

Step 9

Wipe out the wok with kitchen paper, add the extra oil and bring it to a high heat. When smoking, add the pak choi and stir-fry for 2-3 mins. 10. Serve the pak choi and prawns over the rice, and dress with the chilli oil and fresh chilli garnish.

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