Low Carb Prawn Tempura
Craving crispy, golden tempura without the carb overload? This Low Carb Prawn Tempura recipe delivers all the crunch and flavor of a classic dish but with a keto-friendly twist. Made with almond and coconut flour, grated parmesan cheese, and a touch of baking powder for the perfect airy coating, these prawns are dipped in a sparkling water batter and fried to perfection in heart-healthy avocado oil. Ready in just 30 minutes, this quick and easy recipe is ideal for a light appetizer or a satisfying main dish. Serve hot with a low-carb dipping sauce or a squeeze of fresh lemon for an irresistible seafood treat that fits into your low-carb lifestyle. Perfect for keto enthusiasts, this dish combines indulgence with wholesome ingredients—making it a must-try for anyone looking for guilt-free comfort food.
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Recipe Information
Ingredients
- 12 pieces large prawns, peeled and deveined
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup sparkling water, chilled
- 1 large egg
- 1 cup avocado oil, for frying
Instructions
In a medium bowl, combine the almond flour, parmesan cheese, coconut flour, baking powder, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
In a separate bowl, whisk the egg and add the chilled sparkling water. Gradually add the wet mixture to the dry ingredients, stirring gently until a smooth batter forms. Be careful not to overmix as this can activate the baking powder too early.
Heat the avocado oil in a deep pan over medium-high heat until it reaches 350°F (175°C). You can test by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, it is ready.
Pat the prawns dry with paper towels to remove excess moisture. This will help the batter adhere better.
Dip each prawn into the batter, ensuring it is completely coated, and carefully place it into the hot oil. Fry in batches, if necessary, to prevent overcrowding the pan and cooling the oil.
Fry the prawns for about 2-3 minutes on each side, or until the coating is golden brown and the prawns are cooked through.
Use a slotted spoon to remove the prawns from the oil, letting excess oil drip back into the pan, and place them on a plate lined with paper towels to absorb any remaining oil.
Serve the prawn tempura immediately while it's hot and crispy. Optionally, accompany with a low-carb dipping sauce or fresh lemon wedges.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.3 g | 398% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 6.1 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 848 mg | 65% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 903 mg | 19% | |
*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.
