CRISPY PRAWN TEMPURA

Prawn tempura is a dish from Japanese cuisine which is famous all over the world. Term tempura in Japanese means preparing seafood or vegetables in a way in which they are coated in light batter, and then deep fry them in very hot oil. Originally this dish was introduced by Portuguese in 16th century through fritter cooking techniques. I personally don’t like prawns much but when I ate prawn tempura, it has become one of my most favourite dishes. This dish is perfect to serve as an appetiser before meal and is a best tea time snack as well. Also try my finger licking good prawn pizza recipe.

Prawn tempura batter recipe has a lot of variations. Some people coat prawns in flour batter while some use eggs and bread crumbs for it. I tried both and I find flour coating better than bread crumbs. To make this flour coating extra crispy few ingredients are very important. One is corn flour and second is baking powder. Seasoning is also very important to add. We simply have to mix all ingredients with cold water to make a thick batter. Batter should be thick enough to cover prawns well. this batter is almost same as used in my classic British fish and chips recipe.

Natural shape of prawns is curly and when we cook them they curl up even more. But when we eat prawn tempura in restaurants, its shape is straight rather than curly. To remove that curl we put two or three small cuts on the curly side of prawns. Straight shape looks more beautiful. Mostly people simply dip raw prawns in batter and fry them but I think it is necessary to marinate prawns before frying. Marinating them for couple of hours enhances their taste to a next level. I also made a very simple prawn tempura dipping sauce by mixing mayo, fresh garlic. Fresh coriander, and chilli garlic sauce. It goes very well with this dish.

Tips for making perfect crispy prawn tempura

  • To make prawn tempura, jumbo prawns or king prawns are the best. Bigger the size of prawn, more beautiful it will be after frying.
  • Use very cold water, preferably ice water for mixing batter. It this way prawns will become extra crispy after frying.
  • To enhance the flavour of coating, you can add chicken powder and garlic powder in it along with salt and black pepper powder.
  • Temperature of oil matters a lot in making prawn tempura crispy. Coating should immediately stick to prawns and starts proofing when you add it in oil. If your oil is not hot, your prawns will become soggy too.
  • To check the temperature of oil, drop a little batter in it. if your batter immediately comes up on the surface of oil and starts to swell, oil is perfectly hot for frying.
  • Do not over fry prawns. Cooking time of prawns is not more than 3-4 minutes. If you cook them more than that, they become hard and chewy. When they become golden from outside, take them out.
  • Always eat prawn tempura hot and fresh. Its crispiness decreases when you keep them for long time. There is no way to refresh leftover prawn tempura.

CRISPY FRIED PRAWN TEMPURA

Prawn tempura is a dish from Japanese cuisine which is famous all over the world. . This dish is perfect to serve as an appetiser before meal and is a best tea time snack as well. I also made a very simple prawn tempura dipping sauce by mixing mayo, fresh garlic. Fresh coriander, and chilli garlic sauce. It goes very well with this dish.
Course Appetizer, Side Dish
Cuisine Japanese
Keyword easy prawn tempura recipe, ebi prawn tempura roll, how to make straight prawn tempura, japanese prawn tempura, king prawn tempura, prawn tempura, prawn tempura batter recipe, prawn tempura recipe, prawn tempura recipe japanese, prawn tempura recipes, prawn tempura sauce, prawn temura sauce, recipe for prawn tempura, what is prawn tempura
Prep Time 10 hours 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 4 people

Equipment

  • Mixing bowl
  • Knife to cut
  • Frying pan

Ingredients

for prawn marination

  • 14 pieces king prawns
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp red chilli flakes

for making batter

  • 1 cup plain flour
  • ½ cup corn flour
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 1 and ¼ tsp baking powder
  • 1 tbsp oil
  • 1 cup water

for making sauce

  • 4 tbsp cheese mayonnaise
  • 3 tbsp chilli garlic sauce
  • 1 clove garlic
  • few fresh coriander leaves

Instructions

  • Make 2-3 small cuts with knife on the curly side of prawns to make them straight.
  • Now marinate prawns with lemon juice, ginger garlic paste, salt, and chilli flakes. leave them for 2 hours.
  • In a bowl add plain flour, corn flour, salt, black pepper powder, baking powder, and oil.
  • Add water in bowl and mix until little thick batter is formed.
  • Dip marinated prawns in batter and fry them in hot oil. Fry until golden and crispy.
  • For making sauce mix cheese mayo and chilli garlic sauce. Grate a clove of garlic in it and add some fresh coriander leaves.

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