Low Sodium Tempura Prawns
Discover the delight of crispy, golden indulgence with Low Sodium Tempura Prawns—perfectly light and flavorful, yet mindful of your sodium intake. This recipe uses a delicately airy batter made with ice-cold sparkling water and low-sodium baking powder to create an irresistibly crispy coating on tender, succulent prawns. Fried to perfection in unsalted vegetable oil, these tempura prawns are a healthier, guilt-free twist on the Japanese classic. With just 15 minutes of prep time and 10 minutes of cooking, this easy-to-make dish is ready to impress at your next dinner party or as a special treat. Serve them piping hot with a squeeze of fresh lemon for the ultimate crunchy bite!
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Recipe Information
Ingredients
- 12 pieces Large prawns (peeled and deveined, tails left intact)
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 5 grams Baking powder (low sodium if available)
- 180 milliliters Ice-cold sparkling water
- 1 liter Unsalted vegetable oil (for frying)
- 4 pieces Fresh lemon wedges (optional, for serving)
Instructions
Prepare the prawns by peeling and deveining them, leaving the tails intact. Pat them dry with a paper towel and set aside.
In a medium bowl, sift together the all-purpose flour, cornstarch, and baking powder. Mix well to ensure even distribution of the ingredients.
Gradually add the ice-cold sparkling water to the dry ingredients, whisking gently to create a light and airy batter. Be careful not to overmix; a few lumps are acceptable.
Heat unsalted vegetable oil in a deep saucepan or fryer to 175°C (350°F). Use a thermometer to monitor the temperature and maintain consistency throughout the frying process.
Dust the prawns lightly with a small amount of flour to help the batter adhere. Shake off any excess flour.
Holding the prawns by the tail, dip each one into the batter, completely coating it. Allow any excess batter to drip off before carefully lowering the prawn into the hot oil.
Fry the prawns in small batches for 2-3 minutes or until they are golden and crispy. Do not overcrowd the pan, as this can lower the oil temperature and affect the texture.
Use a slotted spoon to remove the prawns from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining prawns. Ensure the oil temperature remains consistent between batches.
Serve the tempura prawns immediately with fresh lemon wedges for a hint of acidity, if desired. Enjoy them while they’re hot and crispy!
Nutrition Facts
Calories |
9378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1002.1 g | 1285% | |
| Saturated Fat | 143.3 g | 717% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 1.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 233 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 823 mg | 18% | |
*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.
