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Crispy Prawn Tempura is a Japanese classic—light, crunchy, and perfect with dipping sauce. Here’s a quick breakdown:
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🦐 Ingredients (for 2 servings)
• 8–10 prawns (large, deveined, tail-on)
• ½ cup all-purpose flour
• ½ cup cornstarch (or potato starch)
• 1 cup ice-cold sparkling water (or soda water)
• 1 egg (cold)
• Pinch of salt
• Oil for deep frying (neutral, like canola or sunflower)
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🔪 Preparation Steps
1. Prepare prawns
• Peel and devein, leaving the tail on.
• Make 3–4 small slits on the belly side and gently press to straighten (prevents curling).
2. Make batter
• In a bowl, lightly whisk the egg, then add ice-cold sparkling water.
• Add flour + cornstarch. Stir roughly (it should stay lumpy—don’t overmix).
3. Heat oil
• Heat oil in a deep pan to 170–180°C (340–355°F).
4. Coat & fry
• Lightly dust prawns with flour.
• Dip into tempura batter and immediately place in hot oil.
• Fry in small batches until golden and crispy (about 2 minutes).
5. Drain & serve
• Remove and drain on paper towels.
• Serve hot with tentsuyu dipping sauce or a sprinkle of sea salt.
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🍶 Simple Tempura Dipping Sauce (Tentsuyu)
• ½ cup dashi (or water + pinch of instant dashi powder)
• 2 tbsp soy sauce
• 2 tbsp mirin
• ½ tsp sugar
Bring to a light simmer, then cool before serving.
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