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 RecipePrint
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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!