Recreating Vancouver FavouritesSeafood

Browns Socialhouse Dynamite Roll (Prawn Tempura Copycat Recipe!)

2 Mins read

Looking for an addictive Prawn Tempura Roll! 

Well Browns Socialhouse has you covered, but in case you can’t make it there, this is the copycat recipe.


How To Make This Prawn Tempura Roll Recipe

This is an easy recipe as the roll is only filled with prawn tempura, green onion and kewpie mayo. However the star is the sweet soy glaze that can be made quickly in the microwave!

Prawn Tempura  Roll Recipe Tips 

You can buy tempura mix! I just like to make my own but you can definitely buy it and 

Pad your shrimp tail with a bit more tempura mix so that when you are assembling the sushi roll, it is not uneven/disproportionate.

The sweet soy sauce is not mandatory, but a great addition if you have time. The star is the sweet soy glaze that should not be skipped! 


The Prawn Tempura Roll Recipe


Makes 2 Rolls

Prawn Tempura

4 Prawns or Large Shrimp
1/4 Soda Water
1/4 Cup of Flour
1/4 Cup of Potato or Corn Starch
2 Eggs (Yolks and Whites Separated)
1 Pinch of Salt
1/4 Cup of Corn Starch
1/2 Cup of Neutral Oil

Sweet Soy Sauce

1/4 Cup of Soy Sauce
1.5 Tsp Mirin
4 Tsp Rice Vinegar
1/4 Tsp Ginger Powder
1/4 Tsp Garlic Powder

Sweet Soy Glaze

1.5 Tbsp Dark Soy Sauce
1 Tsp Hoisin Sauce
1 Tsp Honey
1/2 Tsp Sesame Oil
1 Tsp Corn Starch


1/3 Cup of Sushi Rice
1 Tsp Rice Vinegar
1/2 Tsp Sugar
2 Sheets Nori
1/4 Tsp Black Sesame Seeds
1/4 Tsp White Sesame Seeds


  1. Cook sushi rice as per instructions. Once it is done, season it with sugar and rice vinegar.
  2. Start by peeling and deveining the prawns, leaving the tail intact. Pat dry with paper towels and make 2-3 small slits on the underside of shrimp in order to make it straight. 
  3. In a medium bowl, whisk together 1/4 cup of flour, 1/4 cup of corn or potato starch, and 1 pinch of salt.
  4. In a separate bowl, separate beat the egg yolks.
  5. In a third bowl, beat the egg whites until stiff peaks form.
  6. In the same bowl as the egg whites, add in the soda water and flour/corn starch mixture and mix in for 30 seconds.
  7. Dip each prawn in the other 1/4 of cornstarch, shaking off any excess. Then dip in the egg yolks, the egg whites mixture , and finally the panko breadcrumbs making sure each prawn is fully coated.
  8. In a medium saucepan, heat 1/2 cup of neutral oil over medium heat until hot but not smoking. Test your oil with a wooden chopstick and once bubbles form around the chopstick, your oil is ready.
  9. Carefully add the prawns to the oil and cook until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
  10. In a small bowl, whisk together the dark soy sauce, hoisin sauce, honey, cornstarch and sesame oil for the sweet soy glaze. Microwave for 30 seconds and then let it sit for it to thicken.
  11. In a small saucepan, whisk together the soy sauce, mirin, rice vinegar, ginger powder, and garlic powder for the sweet soy sauce. 
  12. Prepare your roll by setting up your bamboo mat and lining it with plastic wrap. Place the nori down on top of the ori and spreading a thin layer of sushi rice.
  13. Sprinkle on black and white sesame seeds and turn over (the prawn should be on the nori only side).
  14. Place 2 prawn tempuras in the at the edge of the nori (cut down to size of nori), and place in 1 sprig of green onion and a drizzle of kewpie mayo. 
  15. Roll the bamboo mat and nori together. Cut to 6-8 pieces. 
  16. On a serving plat drizzle the plate with the sweet soy glaze. Serve the tempura prawn roll with the sweet soy sauce Enjoy!