Prawn Tempura

Prawn Tempura

This Prawn Tempura recipe delivers perfectly crispy, golden-brown prawns with a light and airy batter. Serve with dipping sauce for an authentic Japanese experience that’s great as an appetizer or a main course.

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Ingredients

(Serves 4)

For the Tempura:

• 1 pound (500g) prawns, peeled and deveined (leave tails intact)
• 1/2 cup all-purpose flour (plus extra for dusting)
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ice-cold water
• 1 egg yolk
• Vegetable oil, for frying

For the Dipping Sauce:

• 1/4 cup soy sauce
• 1/4 cup mirin (sweet Japanese rice wine)
• 1/4 cup dashi stock (or water with a pinch of instant dashi powder)
• 1 teaspoon grated ginger (optional)

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Instructions

1. Prepare the Prawns

• Pat the prawns dry with paper towels. Use a small knife to make shallow slits along the underside of each prawn to straighten them, then gently press them flat.

2. Make the Dipping Sauce

• Combine soy sauce, mirin, dashi stock, and grated ginger in a small saucepan. Bring to a gentle simmer over low heat, then remove from heat and set aside.

3. Prepare the Tempura Batter

• In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
• In a separate bowl, mix the ice-cold water and egg yolk. Gradually add the liquid to the dry ingredients, stirring gently. The batter should remain slightly lumpy for the best texture.

4. Heat the Oil

• Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

5. Coat and Fry the Prawns

• Lightly dust the prawns with flour, shaking off the excess.
• Dip each prawn into the tempura batter, ensuring an even coat, then carefully lower it into the hot oil.
• Fry in small batches for 2-3 minutes, or until golden and crispy. Avoid overcrowding the pan to maintain the oil temperature.

6. Drain and Serve

• Transfer the fried prawns to a plate lined with paper towels to drain excess oil.
• Serve immediately with the dipping sauce on the side.

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Tips

• Cold Batter: Keep the batter cold to ensure a light, crispy texture. You can place the batter bowl over a larger bowl filled with ice.
• Alternative Dips: Try serving with ponzu sauce, sweet chili sauce, or spicy mayo for variety.
• Vegetable Tempura: Use the same batter for vegetables like sweet potatoes, zucchini, or mushrooms for a tempura platter.

This Prawn Tempura is crispy, light, and utterly delicious—a Japanese classic you can easily recreate at home! 🍤✨