Gluten-Free Tempura Prawns
Crispy, golden, and completely gluten-free, these Gluten-Free Tempura Prawns are a show-stopping appetizer or finger food that’s sure to impress. Crafted with a light and airy batter made from rice flour, cornstarch, and ice-cold sparkling water, this recipe achieves the perfect crunch without using traditional wheat flour. The prawns, prepared with their tails intact for easy handling, are coated in the batter and fried to perfection in hot vegetable oil. Optional sesame seeds can be added for an extra touch of nutty flavor. Ready in just 25 minutes, these irresistible prawns are perfect for pairing with gluten-free dipping sauces like soy, sweet chili, or tangy ponzu. Delight your guests with this quick and easy crowd-pleaser that combines Japanese-inspired flavors with gluten-free goodness.
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Recipe Information
Ingredients
- 16 pieces Large raw prawns (peeled and deveined, tails left on)
- 120 grams Rice flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 240 milliliters Ice-cold sparkling water
- 1 liter Vegetable oil (for frying)
- 1 tablespoon Optional: sesame seeds
Instructions
Prepare the prawns by rinsing them under cold water and patting them dry with paper towels. Keep the tails on for easier handling.
In a mixing bowl, combine the rice flour, cornstarch, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Gradually pour the ice-cold sparkling water into the dry mixture, gently whisking until a smooth batter forms. Be careful not to over-mix; a few small lumps are fine. If desired, stir in the sesame seeds for added flavor.
Heat the vegetable oil in a deep pan or pot to 180°C (356°F). Use a thermometer to monitor the oil's temperature.
While the oil is heating, lightly dust the prawns with a small amount of rice flour to help the batter adhere better.
When the oil reaches the correct temperature, dip each prawn into the batter, ensuring an even coating, and carefully lower it into the hot oil. Work in small batches to avoid overcrowding the pan.
Fry the prawns for 2–3 minutes or until they are golden brown and crisp. Use a slotted spoon to remove the prawns and place them on a plate lined with paper towels to drain any excess oil.
Repeat with the remaining prawns, ensuring the oil returns to the correct temperature between batches.
Serve the gluten-free tempura prawns immediately with dipping sauces such as gluten-free soy sauce, sweet chili sauce, or ponzu.
Nutrition Facts
Calories |
8723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 916.6 g | 1175% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.0 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 322 mg | 25% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
