Tempura is a dish originating from Japanese cuisine, consisting of vegetables or seafood covered in batter and then deep-fried. The basic version of tempura batter is prepared by combining ice water with flour. When the batter is prepared in such a way, it has an almost transparent consistency and is incredibly light after frying. In a slightly enhanced version, eggs, starch and spices are also added to the tempura batter. The recipe for tempura prawns, which I want to share with you below, is based on a batter with the addition of eggs.
Ingredients for tempura prawns.
- 500 g raw prawns
- 70 g all-purpose flour + 2 tablespoons for coating the prawns
- 50 g cornflour
- a pinch of salt
- 1 egg
- a pinch of powdered chipotle pepper
- 200 ml ice cold water
- oil for frying
How to make tempura prawns.
Sift the all-purpose flour and cornflour into a bowl, add salt, chipotle, egg and ice cold water. Combine all the ingredients by whisking them until you get a uniform and liquid consistency of batter without lumps.
Dry the cleaned prawns with a paper towel, put them on a plate and sprinkle them thoroughly with two tablespoons of flour.
Pour oil into a pot, heat it up and when very hot, reduce the heat to medium. Grab each prawn by its tail, drip it in the batter then transfer it to the hot oil. Fry for 2-3 minutes on both sides. Serve the prawns with chili sauce.
Good to know when making tempura prawns.
I usually buy prawns which are already peeled and cleaned. The larger specimens of prawns you can buy, the better. King prawns will be the best as they are quite large.
Both fresh and frozen prawns will work well in this recipe. If you use frozen prawns, make sure that they are well defrosted and dried before coating them in flour.
You can sprinkle the tempura with a little salt when serving.
Do you like dishes with prawns? If so, try our recipe for Seafood spaghetti.