Delicious prawn tempura Recipe
Ready to eat: 22 min
Nia Bennett | May, 27 2019
Tempura prawns are trendy Japanese cuisine. They are called ebiten, ebi stands for prawns/shrimp, and ten is for tempura. Tempura prawns is found in Japanese restaurant menus. Along with seafood tempuras, the tempura batter is used for frying vegetables.
Traditionally tempura prawns are served with noodles or with boiled rice along with sweet chilli or soy sauce.
The tip to making good tempuras is:
- Make sure the batter for the tempura is cold.
- Ensure the temperature of the oil for frying is consistent throughout the cooking.
- 500g fresh tiger prawns (take off shell)
- 4 tbsp cornstarch (for tempura)
- 4 tbsp flour (for tempura)
- 180g cold sparkling water
- 1 tsp pepper
- Vegetable oil for frying
- Salt to taste
- Extra cornstarch for dusting
Prep: 10 min > Cook: 12 min > Ready to eat: 22 min
- Peel the prawns and devein them, now press it gently to form a straight line.
- Now to a bowl add flour, corn starch, pepper, salt and sparkling water. Whisk it to form a nice and smooth batter.
- Season the prawns with salt and pepper, sprinkle some cornstarch and dip the prawns in the tempura.
- Add vegetable oil into a wok and once it is hot, add the prawns and fry for 1-2 minutes, or till the batter turns golden.
- After cooking the prawns, place the cooked tempura prawns on paper towels to drain off excess oil.
- Tempura prawns go wonderfully with soy sauce, sweet chilli and chilli sauce.