Tempura prawns
Published: April 16, 2021 at 11:47 AM
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2
A little effort
Total time: 25 mins
A star rating of 5 out of 5.7 ratingsRate
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Make perfectly crisp tempura prawns following our step-by-step guide. The secret to tempura is to not worry about making a perfectly smooth batter – as soon as the flour is mixed in, you’re ready to go
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Alternatives
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Try our tempura prawns recipe, then check out our Japanese recipes and more prawn recipes such as our garlic prawns , prawn linguine and tandoori king prawns.
For more ways with tempura, check out our vegetable tempura, tempura squid, and tempura fish and chips.
Ingredients
Nutrition
-
12 whole large raw prawns
-
groundnut oil
for frying
-
200ml soda water
ice cold
-
90g plain flour
-
30g cornflour
-
baking powder
a pinch
DIPPING SAUCE
-
4 tbsp mirin
-
4 tbsp soy sauce
-
½ tsp golden caster sugar
-
ginger
finely chopped, to make 1tsp
-
½ red chilli
finely chopped
Nutrition: per serving
- kcal439
- fat16.2g
- saturates3.2g
- carbs36.7g
- fibre0.7g
- protein29.1g
- salt6.2g
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Method
-
step 1
Peel the prawns, carefully leaving the tail end intact.
-
step 2
Butterfly by slitting down the back of each prawn.
-
step 3
Open out and remove the black thread. Pat the prawns completely dry on kitchen paper. Mix all the dipping sauce ingredients together. Fill a wok or pan no more than a third full with oil and heat it.
-
step 4
Meanwhile, pour the soda water into a bowl.
-
step 5
Add the flours and baking powder gradually and lightly mix until just combined (a little lumpiness is fine).
-
step 6
Test the heat of the oil by dropping in a piece of bread – if it sizzles and floats to the top, the oil is hot enough. Dip the prawns in the batter.
-
step 7
Lower carefully into the oil in batches of three or four. Don’t overcrowd the pan. Fry for 2-3 minutes until very pale golden.
-
step 8
Remove from the pan with a slotted spoon or wire spider and drain on kitchen paper. Serve straightaway with the dipping sauce.
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