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Prawn Tempura

Prawn tempura features fresh prawns dipped in a light, airy batter and fried until golden and crispy. The key techniques involve maintaining precise oil temperature and handling the batter gently to achieve a delicate crunch while keeping the prawns tender inside. The final dish has a crisp exterior with juicy, briny prawns that look beautifully golden and inviting.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large prawns deveined and thoroughly dried
  • 130 g tempura or cake flour sifted
  • 1 small egg beaten lightly
  • 120 ml ice-cold water add a few ice cubes for extra chill
  • neutral oil vegetable or canola oil for frying, heated to 170°C/340°F
  • 1 slice lemon or lime for serving, optional

Equipment

  • Deep-fry pan or wok
  • Thermometer
  • Slotted spoon or spider
  • Mixing bowls
  • Paper towels

Method
 

  1. Prepare your frying setup by pouring about 5cm of oil into a deep pan or wok, then heat it to exactly 170°C/340°F, checking with a thermometer. Meanwhile, devein the prawns and pat them completely dry with paper towels to prevent sogginess.
  2. In a mixing bowl, sift the tempura flour to remove lumps, then gently whisk in the beaten egg to combine. Add the ice-cold water gradually, stirring lightly with chopsticks or a fork until just combined—lumps are fine and help keep the batter airy.
  3. Dip each prawn into the batter, making sure it's fully coated but not overloaded. Carefully lower the coated prawn into the hot oil, listening for a lively crackle as it hits the surface. Do this gently to avoid splashing.
  4. Fry the prawns in small batches, maintaining the oil temperature at 170°C/340°F. Turn them occasionally with a slotted spoon or spider for even browning. Cook for about 3-4 minutes until they turn a beautiful golden color and the batter is crispy.
  5. Once cooked, lift the prawns out and drain briefly on paper towels to remove excess oil. Continue frying the remaining prawns in batches, ensuring the oil remains at the right temperature for crisp results.
  6. Arrange the crispy tempura prawns on a warm plate, optionally garnished with a squeeze of fresh lemon or lime for brightness. Serve immediately to enjoy their delicate crunch and juicy interior.

Notes

Keep the batter cold and avoid overmixing to maintain a light, airy texture. Maintain a steady oil temperature throughout frying, and fry in small batches for best crispness. Serve hot for optimal crunch and flavor.