Tendon (Prawn Tempura Rice Bowl)
Crisp prawn and vegetable tempura piled on hot rice and slicked with a sweet soy sauce. A proper treat of a bowl.
- Time55 min
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in cold water until it runs almost clear. Put in a pan with 400 ml water, bring to the boil, cover and cook on the lowest heat for 12 minutes. Leave covered for 10 minutes.
12 min - 2
Make the sauce. Simmer the 150 ml water, dashi, soy sauce, mirin and sugar for 3 minutes. Keep warm.
3 min - 3
Make 3 shallow cuts across the belly of each prawn and press flat so they stay straight when fried. Pat all the prawns and vegetables dry.
- 4
Heat the oil in a deep pan to 175C, or until a drop of batter sizzles and rises at once. Whisk the egg and iced water, then add the flour and cornflour and stir only briefly. Leave it lumpy.
- 5
Dip the sweet potato, aubergine and beans in the batter and fry in batches for 3 to 4 minutes until pale gold and crisp. Drain on kitchen paper.
4 min - 6
Fry the prawns the same way for 2 to 3 minutes until crisp and pink. Drain.
- 7
Divide the rice between 4 bowls. Spoon over a little sauce, arrange the tempura on top and drizzle with more sauce. Scatter with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.