Prawn Tempura
Prawn tempura is all about a thin, lacy coating that crackles when you bite it and leaves the prawn sweet and just cooked inside. The batter is only flour, cornflour, egg and ice-cold sparkling water, mixed briefly and left lumpy. Everything depends on the oil being at 180°C and the prawns going in a few at a time, so you can have twelve crisp prawns on the table in about 35 minutes.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 2
- Per serving
- 440kcal
Keeping prawn tempura light and crisp
Tempura is a Japanese way of frying in a very thin batter, generally thought to date from Portuguese cooking brought to Nagasaki in the 16th century. The texture comes from cold batter hitting hot oil, so keep the water in the fridge until the oil is ready.
Cornflour in the batter makes it crisper than plain flour alone, and the lumps are fine. Fry in small batches so the oil stays at 180°C, and never leave a pan of hot oil unattended. Let the oil cool completely before you strain and store it.
How to prepare prawn tempura
Tap a time to start a timer.
- Prepare the prawns If the prawns are frozen, thaw them in the fridge overnight. Run the tip of a knife down the back of each prawn and pull out the dark vein. Make 3 or 4 shallow cuts across the underside so they stay straight when fried. Pat very dry with kitchen paper, then toss with 1 tbsp of the cornflour.
- Heat the oil Pour the oil into the saucepan, which should be no more than half full. Heat over a medium-high heat for about until a thermometer reads 180°C. Put a wire rack lined with kitchen paper next to the hob.
- Make the batter While the oil heats, whisk the egg in a bowl, then pour in the sparkling water straight from the fridge. Add the flour, the remaining 2 tbsp cornflour and the salt. Mix with a few quick strokes only, until the batter is thin and still lumpy. Do not whisk until smooth.
- Fry in batches Holding each prawn by the tail, dip it into the batter, let the excess drip off and lower it into the oil. Fry 4 prawns at a time for about , until pale gold and crisp. Lift out with the slotted spoon onto the rack. Let the oil come back to 180°C between batches.
- Serve Eat straight away with sweet chilli sauce and lemon wedges. The prawns are cooked when they are opaque and pink all the way through.
Dips and what to serve it with
Sweet chilli sauce and lemon are the simplest partners. A bowl of steamed rice and a salad of shredded cucumber and carrot turns twelve prawns into a light main for two, or a starter for four.
The same batter works on sliced sweet potato, courgette or red pepper, fried for about 2 minutes. For white fish in the same coating, try tempura white fish, or for a breadcrumb crunch instead, panko prawns with chilli mayo.
Common problems and fixes for Prawn Tempura
- The batter is heavy and doughy rather than light.
- It was over-mixed or too warm. Mix for a few seconds only, leave the lumps, and use sparkling water straight from the fridge. If the kitchen is warm, stand the bowl of batter in a larger bowl of ice.
- The coating slides off the prawns.
- The prawns were damp. Pat them very dry and dust them with cornflour before dipping, so the batter has something to grip.
- The tempura is greasy.
- The oil was not hot enough, or too many prawns went in at once and cooled it. Check with a thermometer and fry only 4 at a time.
- The prawns curl up into tight shapes.
- Make the shallow cuts across the underside before frying, and press each prawn flat for a second after you cut it.
Frequently asked questions about Prawn Tempura
How do you keep prawn tempura crisp?
Serve it within a few minutes of frying. If you need to wait, keep it on a wire rack in an oven at 120°C (100°C fan), gas ½, for up to 10 minutes, never covered or stacked on a plate.
Can you use frozen prawns?
Yes. Thaw them in the fridge overnight, drain them, then pat them very dry with kitchen paper. Any water left on the surface stops the batter sticking.
What oil is best for deep-frying tempura?
Sunflower or vegetable oil, because they are neutral in flavour and cope with 180°C. Olive oil is too strongly flavoured for this.
Can you make the batter in advance?
No. The bubbles in the sparkling water fade and the flour thickens the mixture, so the coating turns heavy. Mix it just before frying.
How did you like the recipe?
4.8 / 5 · 38 ratings
