Prawn Tempura Recipe: A Complete Guide For Every Home Chef

Tempura, a beloved Japanese dish, features seafood and vegetables lightly coated in a batter and deep-fried to crispy perfection. Its origins trace back to Portuguese missionaries who arrived in Japan during the 16th century. They brought with them a frying technique that the Japanese adapted and transformed into the tempura we know today.

Prawn tempura is a true culinary gem. Tender, juicy prawns encased in a light and airy batter create a delightful textural contrast. In this article, we will walk you through an easy prawn tempura recipe so you can create restaurant-quality prawn tempura in your own kitchen.

1. Equipment needed to make prawn tempura at home

• Pot or deep fryer: A deep fryer offers more precise temperature control, but a large, heavy-bottomed pot works just fine. If you don't have a deep fryer, you can replace it with a large Dutch oven with a heavy bottom. Just make sure it can hold enough oil to comfortably submerge the prawns without overflowing.
• Thermometer: This is crucial for ensuring the oil reaches the perfect temperature, guaranteeing light and crispy tempura.
• Tongs: Use long tongs to safely maneuver the prawns in the hot oil.
• Slotted spoon: This helps you remove the cooked prawns from the oil without splashing or scooping up excess oil.
• Paper towels: These are essential for draining excess oil from the cooked tempura.

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2. Ingredients for prawn tempura recipe

2.1. Prawns

For the best results, choose fresh, firm prawns of a similar size (around 16/20 count per pound). This ensures even cooking. Look for prawns with translucent shells and shiny, black eyes. Avoid any with a dull or discolored appearance.

Choose fresh, firm prawns of a similar size for the best result

2.2. Tempura batter

This light and airy coating is what makes prawn tempura so special. Here's a guide on tempura flour recipe:

• All-purpose flour: This forms the base of the batter.
• Cold water: This is essential for creating light and crispy tempura. Using warm water will result in a heavy, greasy batter.
• Egg (optional): Adding a separated egg yolk to the batter can enhance its crispiness. However, it's not essential and can be omitted.
• Substitutions: For a gluten-free option, you can replace all-purpose flour with rice flour. Just be aware that rice flour batter tends to be slightly more delicate.
• The science of cold water: Cold water prevents the gluten in the flour from developing too much, resulting in a lighter and crispier batter. Hot water activates gluten, leading to a chewier texture.
• Extra crisp tip: For an extra touch of crispness, consider separating an egg and adding only the yolk to the batter. The egg white can be used in another recipe or simply discarded.
• Dipping sauce (optional): While prawn tempura is delicious on its own, a tempura recipe sauce adds an extra layer of flavor. Popular options include a mixture of soy sauce, mirin (sweet rice wine), sake (rice wine), and rice vinegar. Pre-made tempura dipping sauce is also readily available at most grocery stores, offering a convenient option.

Tempura batter is the foundation of this recipe

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3. Prawn tempura recipe: Step-by-step instructions

3.1. Prepare prawn

Start by drying your prawns thoroughly with paper towels. Excess moisture on the prawns can cause the hot oil to splatter.

Optional: For a more elegant presentation, you can devein and butterfly the prawns. Here's a quick guide:

1. Using a sharp knife, make a shallow incision along the back of the prawn, running from head to tail.
2. Carefully remove the dark vein that runs along the prawn's back.
3. With the back facing up, gently slice through the prawn almost all the way through, but don't cut all the way through. Open the prawn like a book. This allows for even cooking and faster frying.

If you are looking for a basic tempura recipe, you can skip this step.

You can devein and butterfly the prawns to make it look better when serving

3.2. Prepare tempura batter

1. In a large bowl, whisk together the all-purpose flour (or your chosen substitute).
2. Slowly whisk in the cold water, a little at a time, until just combined. Don't overmix! A few lumps are perfectly fine. Overmixing will develop the gluten in the flour, resulting in a tough batter. Aim for a thin consistency that coats the back of a spoon.

When making tempura batter, cold water is the key element you should pay attention to

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3. 3. Fry to golden perfection

1. Heat your oil in the pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature. Oil that's too hot will burn the prawns, while oil that's too cool will result in greasy tempura.
2. Once the oil reaches temperature, dip each prawn gently into the batter, coating it completely but letting any excess drip off.
3. Carefully lower the battered prawn into the hot oil. Don't overcrowd the pot; fry the prawns in batches to maintain the oil temperature.
4. Fry the prawns for 2-3 minutes, or until golden brown and crispy. You can gently nudge them with tongs to ensure even cooking.
5. Once cooked, use a slotted spoon to transfer the prawns to a plate lined with paper towels. The paper towels will absorb any excess oil, keeping your tempura light and crispy.

Repeat steps 2-5 for the remaining prawns, and prepare to be amazed by your culinary creation!

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4. Tips and tricks for Japanese tempura recipe

Here are some helpful tips and tricks to elevate your prawn tempura experience:

• Maintaining a consistent oil temperature of 350°F (175°C) is crucial. If the oil is too hot, the prawns will burn before cooking through. If it's too cool, they'll become greasy. Use a thermometer and adjust the heat as needed between batches.
• Briefly double-dip the prawns in the batter just before frying to add an extra layer of crispy goodness. This adds another layer of coating for an even crispier texture.
• Serve prawn tempura over fluffy white rice with a side of steamed vegetables for a complete and satisfying meal. You can also enjoy it on its own with a dipping sauce of your choice, or incorporate it into sushi rolls or rice bowls for a delightful flavor explosion.
• While tempura is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to a day. However, reheating can affect the crispness. To revive leftovers, try preheating your oven to 400°F (200°C) and placing the tempura on a baking sheet for a few minutes until warmed through. This method won't perfectly restore the initial crispness, but it's a good way to enjoy your leftover tempura.

These simple tips are beneficial for crispy, light, and flavorful tempura

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5. Conclusion

There you have it! With these simple steps and helpful tips, you're now mastering the basic prawn tempura recipe. This recipe empowers you to enjoy crispy, light, and flavorful prawn tempura whenever the craving strikes.

So, what are you waiting for? Gather your ingredients, heat up the oil, and get ready to experience the delightful combination of juicy prawns and a light, airy tempura batter. We guarantee you'll be amazed at how easy and delicious homemade prawn tempura can be!

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