Thu. Oct 17th, 2019

The Blushing Prawn

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Tempura Prawns recipe

2 min read

Prawn tempura are famous due to the tempura batter which is a Japanese fried batter technique used for seafood as well as vegetables. Tempura has European roots from Portugal and was brought to Japan from the Jesuit monks in the 16th century.

Tempura Prawns
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Recipe type: Main Course
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
  • 3 tablespoons corn starch (30 g)
  • 4 tablepoons all-purpose flour (50 g)
  • 170 g soda water, very cold
  • pinch of salt
  • 8 large tiger prawns peeled from shell
  • salt
  • pepper
  • some corn starch, for dusting
  • vegetable oil, for frying
  • sweet chili sauce
  • fresh thyme
  1. Peel the prawns and using a sharp knife, make a series of 5 scorings (slits), which are 2-3 mm deep, along the back of the prawns.
  2. Turn them over on their belly and score again in the same way, making sure the scorings are positioned in between the scorings on the back.
  3. Gently press down on them with your hand so they can open up like an accordion. In this way they look larger and more presentable when they are fried.
  4. In a bowl, add the flour, corn starch, salt, pepper and soda water. Whisk to combine the tempura batter.
  5. Season the prawns with salt and pepper, dust with corn starch and gently toss to coat completely.
  6. Dip the prawns in the tempura.
  7. Pour the vegetable oil in a pan and let it heat to 180* C (350* F).
  8. Add the prawns and fry for about 2 minutes or as long as necessary to make beautiful looking, golden prawns.
  9. When ready, remove from pan with a slotted spoon and let them drain excess oil on paper towels.
  10. Serve with sweet chili sauce and fresh thyme.


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