Description
This Tempura Prawns Recipe offers a delightful crunch and umami explosion, transforming your kitchen into a haven of homemade delicacies. It’s a quick and easy dish, perfect for any gathering, and promises a delightful contrast between the crispy exterior and tender seafood within. You’ll love the light batter that crisps up beautifully, making each bite a joyful experience. This recipe simplifies a gourmet dish for home cooks, ensuring perfectly crispy results every time.
Ingredients
- 500 grams Prawns/Shrimps (Fresh, cleaned, and deveined)
- 2 tablespoons Soy Sauce (Tamari can be used for gluten-free)
- 1 tablespoon Fish Sauce (Omit or swap with coconut aminos if preferred)
- 1 tablespoon White Wine Vinegar (Rice vinegar works well as an alternative)
- 1 cup All-Purpose Flour/Maida (Consider gluten-free flour for dietary needs)
- 1/2 cup Corn Flour/Cornstarch (Ensures maximum crispiness)
- 1 cup Water (Use ice-cold for lighter texture)
- 1 teaspoon Baking Powder (Helps the batter puff and stay airy)
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Panko Breadcrumbs (Substitute regular breadcrumbs if needed)
- 4 cups Oil for Deep Frying (High smoke-point oils like vegetable or canola)
Instructions
- Marinate Prawns: In a medium bowl, gently toss the cleaned prawns with soy sauce, fish sauce, and white wine vinegar. Let them marinate for 15 minutes, making a few slashes down the side to prevent curling.
- Prepare Batter: In a large mixing bowl, whisk together all-purpose flour, corn flour, salt, and baking powder. Gradually add ice-cold water, stirring until you achieve a smooth, creamy batter.
- Coat Prawns: Take each marinated prawn and dip it into the batter, allowing any excess to drip off. Then, roll it in panko breadcrumbs, ensuring a generous and even coating for that extra crunch.
- Fry Prawns: Heat oil in a deep pan over medium-high heat until it reaches around 350°F (175°C). Carefully add the coated prawns in batches, frying for about 1 to 2 minutes until they turn golden brown. Drain on paper towels.
- Serve: Serve the crispy tempura prawns immediately for the best texture and flavor, alongside your favorite dipping sauce.
Notes
- Try garnishing with lemon wedges for a zesty finish.
- Follow expert tips for best results.
- You can marinate the cleaned prawns up to 24 hours ahead.
- The batter can be prepared and stored in the refrigerator for up to 3 days.
- Store leftover tempura prawns in an airtight container for up to 1-2 days in the fridge.
- To freeze tempura prawns, lay them out in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag for up to 2 months.
- Reheat frozen prawns in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy.
- If your tempura batter is too thick, add a tablespoon of ice-cold water at a time, stirring gently until you reach a smooth, pourable consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: APPETIZERS
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 100 mg
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