Discover how to make crispy tempura prawns with this simple, delicious recipe. Perfectly light, crispy, and golden, ideal as an appetizer or snack!
1. Introduction
Tempura is a beloved Japanese dish known for its crispy, golden texture and delicate flavor. While tempura is typically made with seafood or vegetables, tempura prawns are one of the most popular variations. When cooked correctly, the prawns are light, crispy, and flavorful, making them an irresistible appetizer or snack.
The key to making perfect crispy tempura prawns is in the batter. It should be light and airy, creating a delicate crunch that doesn’t overpower the flavor of the prawns. Additionally, the oil temperature must be just right to ensure the prawns cook perfectly without becoming greasy.
In this recipe, we will walk you through each step to help you achieve that perfectly crispy coating. Whether you are preparing tempura prawns for a special occasion or a casual meal, this recipe is sure to impress your guests and satisfy your taste buds. Let’s dive into the ingredients and method so you can enjoy this delicious dish!
2. Ingredients
To make crispy tempura prawns, you will need the following ingredients:
12 large prawns (peeled and deveined, tail on)
1 cup all-purpose flour (plus extra for dusting)
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup ice-cold sparkling water (or cold water)
1 egg (lightly beaten)
Vegetable oil (for frying)
Optional: Dipping sauce (soy sauce or tempura sauce)
3. Directions
Follow these simple steps to make crispy tempura prawns:
Prepare the prawns: Start by peeling and deveining the prawns, leaving the tails on. Pat the prawns dry with paper towels to remove any excess moisture. This helps the batter stick better and ensures the prawns cook evenly.
Make the batter: In a large bowl, combine the flour, cornstarch, baking powder, and salt. Gently mix these dry ingredients together. Add the lightly beaten egg and the cold sparkling water to the bowl, stirring gently until just combined. The batter should be lumpy, as overmixing will cause it to become dense. The ice-cold water helps create a light, crispy texture.
Heat the oil: In a deep frying pan or wok, pour enough vegetable oil to submerge the prawns, about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature, as the prawns should cook quickly at this temperature.
Coat the prawns: Lightly dust each prawn with flour. This helps the batter adhere to the prawns. Dip each prawn into the tempura batter, making sure it’s fully coated.
Fry the prawns: Gently lower the battered prawns into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry the prawns for 2-3 minutes, or until they turn golden brown and crispy. Be careful not to overcook the prawns, as they cook quickly.
Drain and serve: Once the prawns are crispy and golden, remove them from the oil using tongs or a slotted spoon. Drain the prawns on a paper towel-lined plate to remove excess oil.
Serve with dipping sauce: Serve your crispy tempura prawns immediately with your choice of dipping sauce, such as soy sauce or a traditional tempura dipping sauce.
4. How to Prepare
Choosing the prawns: For the best results, choose large, fresh prawns. Ensure they are peeled and deveined, with the tails left on for a more attractive presentation. The size of the prawns affects how long they need to cook, so large prawns are ideal for tempura.
Chilled batter: The cold batter is key to achieving that crispy texture. You can even place the batter bowl over a larger bowl filled with ice to keep it cold during preparation.
Frying tips: Always fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy tempura. Keep an eye on the oil temperature throughout to ensure it stays consistent.
Optional flavorings: You can add a pinch of cayenne pepper or paprika to the batter if you like a little heat in your tempura prawns.
5. Preparation Time
The total preparation time for crispy tempura prawns is around 30 minutes. This includes time for peeling and prepping the prawns, making the batter, heating the oil, and frying the prawns.
6. Servings
This recipe yields about 4 servings of crispy tempura prawns, making it perfect for an appetizer or side dish at a dinner party. If you’re serving a crowd, feel free to double or triple the recipe.
7. FAQs
Q1: Can I use frozen prawns for tempura?
While fresh prawns are ideal, you can use frozen prawns if necessary. Just be sure to thaw them completely and pat them dry before preparing the tempura batter.
Q2: What can I serve with tempura prawns?
Tempura prawns can be served with a variety of side dishes, such as steamed rice, a simple salad, or tempura vegetables. A soy-based dipping sauce or tempura dipping sauce pairs perfectly with this dish.
Q3: Can I make tempura batter in advance?
For the best texture, it’s recommended to make the tempura batter just before frying. However, you can prepare the dry ingredients in advance and mix the wet ingredients just before use.
Q4: How can I make tempura prawns spicier?
Add some finely chopped fresh chili or cayenne pepper to the tempura batter for an extra kick. You can also serve the prawns with a spicy dipping sauce.
Q5: What oil is best for frying tempura?
Vegetable oil, canola oil, or sunflower oil are all excellent choices for frying tempura. These oils have a high smoke point and neutral flavor, which is perfect for creating crispy tempura.
