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Tempura prawns
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create crispy and airy tempura prawns with this batter.
Ingredients:
  • Sunflower oil, to deep-fry
  • 24 large green prawns, peeled, tails left intact, deveined
  • Soy sauce, to serve
  • Wasabi paste, to serve
  • 150g (1 cup) plain flour
  • Pinch of bicarbonate of soda
  • 250ml (1 cup) iced water
Instructions:
  • In a medium bowl, sift the flour and bicarbonate of soda. Add the water and egg, then lightly whisk until just combined with some lumps remaining. Set the bowl over a larger bowl filled with iced water.
  • Heat a generous amount of oil in a large saucepan until it reaches a depth of 5cm and the temperature reaches 190°C, which you can test by checking if a piece of bread turns golden brown in 10 seconds.
  • Hold the prawns by the tails and dip each one, one at a time, into the batter to coat evenly. Shake off any excess batter. Cook the prawns in the oil for 3-4 minutes until they turn golden brown. Use a slotted spoon to transfer the prawns to a tray lined with paper towel. Repeat the process with the remaining prawns and batter in three more batches, making sure to reheat the oil between batches.
  • Arrange the prawns elegantly on a platter and enjoy right away with a side of soy sauce and zesty wasabi paste.

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