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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 41 Paul and Blair: Tempura Prawns with Beetroot Puree

Check out Paul and Blair's tempura prawn recipe from TV2's My Kitchen Rules

Prep: 15 mins                                  

Cook: 50 mins                      

Serves: 4



  • 12 large prawns, shelled and deveined
  • plain flour, for dusting
  • Vegetable oil, for deep frying
  • 50g feta cheese, crumbled
  • 2 tbs baby basil leaves

Beetroot puree

  • 250g beetroot, peeled, chopped
  • 60g butter, chopped
  • 50ml water
  • 2 tsp red wine vinegar
  • 1/4 tsp salt


  • 250ml iced water
  • 150g plain flour



  1. To make beetroot purée, place all ingredients in a medium saucepan over low heat. Cook, partially covered and stirring occasionally, for about 40 minutes or until tender. Cool slightly. Process mixture until smooth. Season.
  2. To make batter, mix ingredients gently in a bowl using chopsticks or a fork.  Be careful not to over mix (it should be a little lumpy).
  3. Dust prawns in flour and then dip in batter. 
  4. Deep fry in small batches for 1-2 minutes at 180C until crisp.  Drain on absorbent paper. Season with salt.
  5. Serve prawns on top of purée. Top with feta and basil.



  • Tempura batter will not go dark golden brown like other batters. If you wait for it to do this, you will overcook the prawns.
  • This dish would be great with the addition of some finely shredded candied lemon zest 
  • If preferred, you could roast the beetroot mixture in a foil parcel for about 30 minutes at 180C.