Japanese Prawn Tempura are light and crispy batter-fried prawns. This is a quick recipe and you can easily make it at home. Serve with hot Schezwan sauce or sweet chili sauce.
Tempura is a well-known Japanese dish where vegetables or seafood are first dipped in a tempura batter and deep-fried in oil. The beautiful light and crispy golden cover is the signature look of the dish.
For making authentic Japanese tempura, tempura flour is used. Tempura flour is a mix of several flours, mainly wheat, rice, tapioca starch, salt, baking powders, and pepper. But you can achieve the same crispy texture otherwise too. Let me show that to you through this easy recipe.
Prawn Tempura is
- light and crispy
- perfect appetizer
- easy to make
How to Stretch Shrimp for Tempura
- Tiger prawns or big jumbo prawns works best for making prawn tempura.
- To make tempura, clean and devein the prawns as usual.
- Flip the prawns over, belly side up, and make 4 to 5 shallow slits. Do not slice all the way through the prawns though.
- Flip again spine side up and slowly press down on the flesh from the tip to tail, lengthening the prawns in the process. This will detach the muscle and ensure that the prawn remains straight while battering and frying.
How to Make Battered Prawns
- Prepare the prawns as mentioned above. This ensures that the prawns remain straight while battering and frying.
- Let’s make the tempura flour now. Sift together all-purpose flour, cornflour, salt, and crushed pepper.
- In another bowl, add an egg and cold club soda. Mix well.
- To this add the flour little by little and combine to form the batter.
- Dip each prawn in the batter and deep fry in oil.
- Do not overcrowd, fry in batches, and repeat the process.
Serve with sweet chili sauce or Schezwan sauce.
Prawn Tempura Recipe
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Prawn Tempura
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 3 persons 1x
Description
Prawn Tempura are light and crispy batter-fried prawns. This is a quick recipe and you can easily make it at home.
Ingredients
10–12 Tiger Prawns, clean and devein
3 tbsp All-Purpose FLour
2 tbsp Cornflour
Salt
1/2 tsp Crushed Pepper
1 Egg
1/4 cup Cold Club Soda
Oil, for deep frying
Instructions
Stretching Prawns to Make Tempura:
- To make tempura, clean and devein the prawns as usual.
- Flip the prawns over, belly side up, and make 4 to 5 shallow slits. Do not slice all the way through the prawns though.
- Flip again spine side up and slowly press down on the flesh from the tip to tail, lengthening the prawns in the process. This will detach the muscle and ensure that the prawn remains straight while battering and frying.
Making Prawn Tempura:
- Sift together all-purpose flour, cornflour, salt, and crushed pepper.
- In another bowl, add an egg and cold club soda. Mix well.
- To this add the flour little by little and combine to form the batter.
- Dip each prawn in the batter and deep fry in oil.
- Do not overcrowd, fry in batches, and repeat the process.
Notes
Make sure the oil is at the right temperature – not too hot or cold. Else the batter will slip off the prawns while frying.
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Prawn Tempura, Stretch Prawn for Tempura, Japanese Prawns Tempura
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I’m participating in #AtoZChallenge and #BlogchatterAtoZ where I’ll be sharing 26 Easy Recipes with you this April. I’m dedicating the posts to the amazing community members who helped me figure out this theme for the challenge. Thank you!
I’m going to forward your recipe to my seafood lover friends. Am tempted to try this with sweet potato. Do you think it will work?
Thanks for another easy-to-follow recipe. The bonus was the tip to stretch the Prawns straight. Great pics and plating!
★★★★★