Tempura Prawns with Wasabi Lime Crème

Updated: 9 April 2014 | Author: Bulla Dairy Foods

This one is for the grown ups

Method ( Stove top)

Wasabi Lime Crème

  1. Combine the Bulla Crème Fraîche with wasabi paste, lime Juice and zest, mix well. Add green food colouring one drop at a time and mix to a minty green, Cover and refrigerate until required.


  1. Place the cornflour and salt and pepper into a large plastic bag and add the prawns. Shake to coat well.
  2. In a small bowl combine the rice flour, cornflour, bi-carb soda and enough soda water to make a thin batter.
  3. Fold through the beaten egg white thoroughly.
  4. Dip the prawns into the batter and shake off excess.
  5. Shallow fry the prawns a few at a time in the hot oil (190c) for 6 – 8 minutes until prawns are puffed and golden.
  6. Drain on absorbent paper and shake over Furikake seasoning.
  7. Serve 3 or 4 Tempura prawns over a little salad and serve with Wasabl Lime Crème and lime wedges.


Tempura Prawns with Wasabi Lime Crème

Ingredients (serves 4)

  • 12 large king prawn cutlets, butterflied
  • ¼ cup cornflour
  • Salt & pepper to taste
  • ½ cup rice flour
  • ½ cup cornflour
  • ½ tsp bi-carb Soda
  • 300ml cold soda water
  • 1 egg white, beaten stiffly
  • Oil for frying
  • Japanese Furikake seasoning


Wasabi Lime Crème    

  • 200g Bulla Crème Fraîche
  • 2 tbsp wasabi paste
  • Juice and zest of 2 limes
  • 2 drops green food colouring
  • Salad to Serve
  • Lime wedges to Serve


Japanese Furikake seasoning is a mixture of roasted Seaweed, black and white sesame seeds with a little salt and you can purchase at most Asian grocers.

Prawns may be replaced with whiting, baby squid, or scallops for a delicious difference.

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