Paleo Tempura Prawns
Elevate your appetizer game with these irresistible Paleo Tempura Prawns, a wholesome twist on the classic seafood dish. Perfectly golden and delightfully crisp, this recipe uses a clever mix of cassava, arrowroot, and coconut flours to create a light, gluten-free batter that's ideal for those following a paleo lifestyle. Sparkling water adds the key fluffiness, while avocado oil ensures a clean and healthy fry. Ready in just 25 minutes, these crunchy prawns are seasoned with a touch of sea salt and served with zesty lemon wedges and fresh parsley for a burst of flavor. Whether you're hosting a dinner party or craving a guilt-free indulgence, these Paleo Tempura Prawns are a crowd-pleaser that caters to both dietary preferences and tastebuds alike.
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Recipe Information
Ingredients
- 12 pieces Large prawns (peeled and deveined, tails on)
- 0.5 cup Cassava flour
- 0.25 cup Arrowroot flour
- 1 tablespoon Coconut flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Sea salt
- 1 Egg (large)
- 0.75 cup Sparkling water (cold)
- 2 cups Avocado oil (or paleo-approved oil for frying)
- 4 pieces Lemon wedges (for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the prawns under cold water and pat them dry thoroughly with a paper towel to ensure a crispy coating when fried.
In a medium mixing bowl, whisk together the cassava flour, arrowroot flour, coconut flour, baking soda, and sea salt until well combined.
Crack the egg into the mixing bowl and whisk gently to combine with the dry ingredients.
Gradually add the sparkling water while whisking continuously until the batter has a smooth, slightly thick but still runny consistency. Avoid overmixing.
Heat the avocado oil in a deep frying pan or pot over medium-high heat to approximately 350°F (175°C). Use a kitchen thermometer to maintain the temperature for optimal frying.
Dip each prawn into the batter, ensuring it is completely coated, then gently shake off any excess batter.
Carefully place the battered prawns into the hot oil, working in batches to avoid overcrowding the pan. Fry each batch for about 2-3 minutes or until the batter is golden and crispy, turning once halfway through cooking.
Use a slotted spoon to remove the fried prawns from the oil and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining prawns, ensuring the oil temperature stays consistent between batches.
Serve the Paleo tempura prawns immediately with lemon wedges on the side and garnish with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 480.7 g | 616% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 6.5 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 275 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1073 mg | 23% | |
*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.
