Derry Clarke proves that fast cooking can still be tasty and original


  • for the prawns:
  • 20 dublin bay prawns (5 per person)
  • sieved flour
  • for the tempura batter:
  • 100 g corn flour
  • 80 ml iced sparkling water
  • for the pickled vegetables:
  • 0.5 cucumber (very finely sliced)
  • 50 g ginger (very finely sliced)
  • 3 baby radishes (very finely sliced)
  • 100 ml rice wine vinegar
  • 30 g sugar
  • tablespoon of fresh coriander (chopped)


  • For the Tempura Batter:
  • In a large bowl whisk the sparkling water with the corn flour slowly until a very light airy batter is achieved.
  • For the Pickled Vegetables:
  • Bring the rice wine vinegar and sugar to the boil.
  • Infuse with chopped coriander and pour over the chopped vegetables.
  • For the Prawns:
  • Coat the prawns in flour and dip in batter.
  • Add one at a time to hot oil and fry until golden brown.
  • Place in a paper towel to absorb excess oil. Season to taste.
  • To Serve:
  • Place the prawns in a large bowl, and serve with pickled vegetables

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