Skip to product information
1 of 1

Tempura King Prawns

Tempura King Prawns

Regular price £57.97 GBP
Regular price Sale price £57.97 GBP
Sale Sold out
Taxes included. Shipping calculated at checkout.
Weight
Quantity

Crispy tempura-battered king prawns, perfect as an appetizer or accompaniment to Asian dishes.

INSTRUCTIONS:
Deep Fry:
Preheat oil to 180°C. Cook the prawns from frozen for approximately 4 minutes, or until golden brown and thoroughly cooked.
Oven Cook:
Cook from frozen in a preheated oven at 220°C for approximately 10–12 minutes, or until golden brown and thoroughly cooked.
Important: Ensure the prawns are piping hot throughout before serving.
INGREDIENTS: Tempura Batter 48% [Wheat Flour (GLUTEN), Water, Corn Starch, Corn Flour, Soybean Protein (SOYBEAN), Baking Powder (E500ii, E450i, E399i), Colour (E101i)], Prawns 40% [Prawn (Penaeus Vannamei) (CRUSTACEAN), Water, Salt, Stabilisers: (E450, E451(i), E452(i), Soya Bean Oil (SOYBEAN), Predust [Modified Starch (E1412), Vegetable Oil, Emulsifier (E471), Rice Powder, Salt,Baking Powder (E500ii)].
ALLERGY ADVICE: ALLERGENS IN THE INGREDIENT LIST ARE SHOWN IN BOLD.
Nutrition Information: Typical values per 100g as sold: Energy 929. 47kJ, 222kcal, Fat 7.75g, Saturates 0g, Carbohydrates 29.7g, Sugars 0.45g, Protein 8.41g, Salt 1.5g.
View full details
Sliding Text Bar
Premium Quality Meats & Seafood Fast & Reliable UK Delivery Sustainably Sourced, Expertly Prepared Over 20 Years of Gourmet Excellence

Premium Food, Total Confidence, Community Support

  • Lamb Guarantee

    These claims form an integral part of the On-farm Quality Assurance Programmes to which our suppliers comply and are audited by AsureQuality. To read the full guarantee click here.

  • Peace of Mind

    All our distributors carry photograph holographic ID cards and have passed a current Food Health Hygiene course.

  • Charitible Donations

    We were very happy to donate 150kg of products to charities who are part of the food resilience task force, working hard within our communities. For more information click here.