Tempura Prawns Recipe

Prepare prawns

Pat prawns dry with paper towels. Make 3 shallow diagonal cuts in the belly side of each prawn (don’t cut through) to prevent curling. Lightly season with 1 tsp salt and 1/4 tsp pepper. Dust each prawn lightly with 1 tablespoon all-purpose flour and shake off excess—this helps the batter adhere.

Keep everything cold

Chill a medium mixing bowl in the freezer for 5 minutes. Keep the sparkling water very cold; add 3 small ice cubes just before mixing. Cold ingredients yield a crisper batter.

Mix wet ingredients

In the chilled bowl, combine 1 large lightly beaten ice-cold egg and 1 cup ice-cold sparkling water (with the ice cubes). Stir gently once to combine.

Combine dry ingredients

In a separate bowl, sift or whisk together 1 cup cake flour, 2 tablespoons cornstarch, 1 tablespoon rice flour (optional), and 1/2 teaspoon baking powder to aerate and remove lumps.

Make the batter

Add the dry ingredients to the wet in two additions. Using chopsticks or a fork, mix briefly—just until combined. Do not overmix; some small lumps are fine. The batter should be cold and quite thin (coating consistency). If too thick, add a tablespoon of cold water. Keep batter on ice.

Prep vegetables

Pat vegetable slices dry so moisture won’t break the oil temperature. Arrange on a tray in a single layer for easy dipping.

Coat vegetables

Lightly dust vegetables with a spoonful of flour if they are very moist. Dip vegetables into batter just before frying, allowing excess to drip off.

Heat oil

Pour 3–4 cups neutral oil into a deep heavy pot or deep fryer and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter—if it sizzles and rises steadily, it’s ready.

Fry vegetables first (if desired)

Fry vegetables in small batches (do not overcrowd) for 2–3 minutes until pale golden and crisp. Remove with a slotted spoon to drain on a wire rack or paper towels. Keep warm in a low 200°F (95°C) oven while frying prawns.

Fry prawns

Holding prawns by the tail, dip each into the batter, letting excess drip off gently. Fry in the hot oil in small batches 1–2 minutes per side (total 2–3 minutes) until the batter is crisp and pale golden—do not overbrown. Turn once if necessary. Remove and drain on a rack. Sprinkle lightly with 1/2 tsp finishing salt while hot.

Serve immediately

Arrange prawns and tempura vegetables on a platter with lemon wedges. Serve hot with tentsuyu dipping sauce and ginger slaw.

Make slaw

In a bowl combine 2 cups shredded cabbage, 1/2 grated carrot, and 2 sliced green onions. Whisk together 2 tablespoons rice vinegar, 1 tablespoon mirin, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss dressing with vegetables and refrigerate briefly to meld flavors. Serve chilled or at room temperature alongside tempura.

Prepare sauce

In a small saucepan combine 1/2 cup dashi, 2 tablespoons soy sauce, and 2 tablespoons mirin. Bring to a gentle simmer for 30 seconds, remove from heat. Optionally steep 1 tablespoon bonito flakes for 1 minute, then strain. Serve warm or at room temperature.