35min 4 ppl
Prawn Tempura
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 16g
Carbs 24g
Fats 11g
About this dish
Butterflied king prawns dipped in an ice-cold, deliberately lumpy batter and fried until the coating turns lacy and impossibly light. Served with a warm dashi dipping sauce, this is tempura at its cleanest.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Raw King Prawnspeeled, deveined, tails left on12
Dairy & Eggs
- Eggs1
Tins & Jars
- Dashi stock100 ml
Dried Goods
- Tempura flour150 g
- Waterice-cold200 ml
Oils & Condiments
- Vegetable Oilfor deep frying700 ml
- Soy sauce60 ml
- Mirin30 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large saucepan
- Meat thermometer
- Saucepan
Method
1
Butterfly each prawn along the belly and make a few shallow cuts to stop them curling, then pat dry.
Approx. 8 minutes
2
Whisk the egg into the ice-cold water, then add the tempura flour and stir briefly, leaving the batter lumpy.
Approx. 4 minutes
3
Combine the dashi stock, soy sauce and mirin in a saucepan and warm gently for 3 minutes to make the dipping sauce, then set aside.
Approx. 3 minutes
4
Heat the vegetable oil in a large saucepan to 180°C, checking with a meat thermometer.
Approx. 6 minutes
5
Hold each prawn by the tail, dip it in the batter and lower it carefully into the hot oil.
Approx. 4 minutes
6
Fry the prawns in batches for 2 minutes until the batter is pale golden and crisp. Check a prawn reaches 63°C at the thickest point with a meat thermometer.
Approx. 6 minutes
7
Drain on a wire rack and serve immediately with the warm dipping sauce.
Approx. 2 minutes
