Prawn Tempura with Truffle Ponzu

5 from 2 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 730 kcal


  • 300 g Mayonnaise
  • 50 g Ponzu
  • 40 g Soy sauce
  • 2 Pc. Truffles fresh
  • 0,5 Pc. Clove of garlic
  • 2 tbsp Truffle oil
  • 150 g Flour
  • 1 tsp Baking powder
  • 1 Pc. Egg
  • Crushed ice
  • Salt
  • 500 ml Sunflower oil
  • 10 Pc. Shrimp
  • Baby spinach
  • Radish


  • Mix 1,300g mayonnaise, 50g ponzu, 40g soy sauce. Cut 2 large bulbs of truffles and a ½ clove of garlic (fresh) and stir in as well. Mix in 2 generous shots of truffle oil. Prepare tempura dough: 150g flour, 1 teaspoon baking powder, 240ml cold water, 1 egg, crushed ice, 2 pinches of salt. Heat up 500ml of oil.
  • Dip the prawns in tempura batter and place in the pan. Fry for about 30 seconds. Take out of the pot and place on a baking sheet. Then put in the oven for a few minutes. Cut the radishes into fine slices, serve the shrimp on the baby spinach, sprinkle with the radishes and pour the truffle ponco over them.


Serving: 100gCalories: 730kcalCarbohydrates: 11.5gProtein: 2.3gFat: 76.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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