Pineapple Shrimp Tempura Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient


 Prawns/3 dozen large shrimp10 (Uncooked / Frozen)
 Canned pineapple chunks12 Ounce (1 Can)
 Sifted flour1 1⁄2 Cup (24 tbs)
 Salt1 Teaspoon (Plain / Seasoned)
 Water1⁄2 Cup (8 tbs)
 Egg1 , beaten
 Powdered ginger/1 tablespoon fresh grated ginger root)1 Teaspoon
 Peanut oil/Salad oil2 Cup (32 tbs) (For Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 5210 Calories from Fat 4032

% Daily Value*

Total Fat 456 g701.7%

Saturated Fat 78.7 g393.3%

Trans Fat 0 g

Cholesterol 1031.5 mg

Sodium 3561.1 mg148.4%

Total Carbohydrates 192 g63.9%

Dietary Fiber 8.5 g33.9%

Sugars 37.3 g

Protein 102 g204.2%

Vitamin A 5% Vitamin C 0.58%

Calcium 6.2% Iron 57.5%

*Based on a 2000 Calorie diet


Remove shell and tail and devein prawns, cut each into thirds.
If shrimps are used, leave whole.
Drain pineapple, saving syrup.
Skewer a piece of prawn (or shrimp) and a pineapple cube on small cocktail picks.
Roll skewers in 1/2 cup of the flour mixed with 1/2 tsp.of the salt.
Beat remaining flour and salt with water, 1/2 cup pineapple syrup, egg and ginger to a smooth batter.
Dip floured skewers into batter, drain slightly and drop into heated shallow oil.
Fry until richly browned turning once.
The oil should be 1 1/ to 2-inches deep in skillet and about 350°F.
If cooked prawns or shrimp are used, increase temperature to 370°F., as appetizers cook more quickly.
Drain on rack or absorbent paper and keep hot till served.