Tempura Prawns
Discover the irresistible crunch and delicate flavors of Tempura Prawns, a Japanese classic that’s perfect for appetizers or light meals. This recipe combines succulent prawns seasoned with salt and pepper, coated in a feather-light, ice-cold batter made from all-purpose flour, cornstarch, and baking powder. Fried to golden perfection in vegetable oil, these crispy morsels are paired with a tangy homemade dipping sauce featuring soy sauce, rice vinegar, and fresh grated ginger for a flavorful contrast. With just 15 minutes of prep time and an additional 10 minutes of cooking, this quick and easy dish is ideal for serving up restaurant-quality seafood straight from your kitchen. Perfect for seafood lovers, this recipe is a must-try for anyone craving authentic Japanese tempura.
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Recipe Information
Ingredients
- 12 pieces large prawns
- 100 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 160 milliliters ice-cold water
- 1 piece egg yolk
- 500 milliliters vegetable oil, for frying
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 50 milliliters soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
Instructions
Peel and devein the prawns, leaving the tail shells intact. Pat them dry using paper towels. Season with salt and pepper.
In a medium bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix them well.
In a separate bowl, whisk the egg yolk gently. Add the ice-cold water to the egg yolk and stir to mix.
Pour the egg yolk mixture into the flour mixture. Stir very lightly until just combined. The batter should be lumpy with visible dry spots; avoid overmixing.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 180°C (350°F).
Dip each prawn into the tempura batter, coating them evenly, and carefully place them into the hot oil. Fry in small batches to avoid overcrowding.
Fry each batch for about 2-3 minutes or until the prawns are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
In a small bowl, mix the soy sauce, rice vinegar, and grated ginger to make the dipping sauce.
Serve the tempura prawns hot with the prepared dipping sauce.
Nutrition Facts
Calories |
5246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.1 g | 649% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.1 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 802 mg | 17% | |
*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.
