PRAWN TEMPURA
PRAWN TEMPURA
Prawn Tempura is a popular Japanese dish featuring light, crispy, and golden-fried shrimp served with a delicious dipping sauce. Here’s a complete recipe to make this delightful dish at home.
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Prawn Tempura Recipe
Prawn Tempura Recipe
Prawn Tempura is a popular Japanese dish featuring light, crispy, and golden-fried shrimp served with a delicious dipping sauce. Here’s a complete recipe to make this delightful dish at home.
Ingredients:
For the Tempura Batter:
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 cup cold sparkling water or ice-cold water
Ice cubes (optional, to keep the batter cold)
For the Prawns:
12 large prawns (shrimp), peeled and deveined, tails left on
1/2 cup all-purpose flour (for coating)
Salt and pepper (to taste)
Vegetable oil (for frying)
For the Tempura Dipping Sauce:
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
1/4 cup dashi broth or water
1 tablespoon sugar
1 teaspoon grated fresh ginger (optional)
1 teaspoon sesame seeds (optional, for garnish)
Instructions:
Instructions:
1. Prepare the Prawns:
Season Prawns:
Pat the prawns dry with paper towels.
Season with salt and pepper.
Coat with Flour:
Lightly coat the prawns with flour. Shake off any excess. This helps the batter adhere better.
2. Make the Tempura Batter:
Mix Dry Ingredients:
In a large bowl, sift together the flour, cornstarch, baking powder, and salt.
Prepare Wet Ingredients:
In another bowl, lightly beat the egg and then add the cold sparkling water. Stir gently.
Combine:
Pour the wet ingredients into the dry ingredients.
Mix until just combined. The batter should be lumpy and not over-mixed. Add ice cubes to the batter to keep it cold, if desired.
3. Fry the Prawns:
Heat Oil:
Heat about 2 inches of vegetable oil in a deep frying pan or a heavy-bottomed pot over medium-high heat. The oil should reach 350°F (175°C) for frying.
Dip and Fry:
Dip each prawn into the tempura batter, allowing any excess to drip off.
Carefully lower the battered prawn into the hot oil, avoiding overcrowding.
Fry in batches, cooking for about 2-3 minutes per side, or until the tempura is golden brown and crispy.
Use a slotted spoon to remove the prawns and drain on paper towels.
4. Prepare the Tempura Dipping Sauce:
Combine Ingredients:
In a small saucepan, combine soy sauce, mirin, dashi broth (or water), and sugar.
Heat gently, stirring until the sugar is dissolved. Do not boil.
Optionally, add grated ginger for extra flavor.
Serve:
Pour the dipping sauce into small bowls or dishes.
Garnish with sesame seeds if desired.
Serve: Enjoy the crispy Prawn Tempura immediately with the dipping sauce on the side. It makes a great appetizer or main course!
Feel free to experiment with different vegetables or seafood in the tempura batter for variety.
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