Tempura is a staple of Japanese cuisine. Whether made with prawns, king prawns or vegetables, this light, crispy fried dish appeals to lovers of fine food. Today, discover our prawn tempura recipe, with a light, crispy tempura batter made using sparkling water. At Nishikidôri, you can find all the Japanese ingredients you need to make authentic tempura.
Ingredients for prawn tempura (10 pieces)
- 10 fresh raw prawns
- 100 g flour, ref. NISNSH9
- 1 egg (optional)
- 150 ml ice-cold sparkling water
- Vegetable oil for deep-frying
- Yakitori sauce ref. NISGOTO2
Steps for making the tempura batter
1. Prepare the prawns
Peel the prawns, leaving the tails intact.
Insert a cocktail stick into the back of the prawn just above the tail, then gently pull out the dark vein, which is the digestive tract.
Insert a cocktail stick lengthways through each prawn to keep it straight while cooking.
2. Make the tempura batter
Mix the water and flour into a smooth batter. Add an egg if you like.
Dip the prawns in the batter, then let the excess drip off to coat them evenly.
3. Fry the tempura
Immerse the prawns in oil heated to 170°C for 2 to 3 minutes.
Drain and pat dry with kitchen paper.
Carefully remove the cocktail sticks.
4. Serve the prawn tempura
Serve the prawn tempura with a small dish of sauce.
Fancy a thicker, even crispier coating? Swap the batter for Japanese panko breadcrumbs, as you would for tonkatsu. You can use the same oil to fry karaage chicken and Nagoya chicken wings.
With this prawn tempura recipe, you can easily make a Japanese dish worthy of a fine restaurant. Whether served as a nibble with drinks, a starter or part of a meal with friends and family, tempura is always a hit. Why not try this delicious Japanese tempura batter recipe today?
