Tiger Prawn Tempura Recipe

Prepare prawns

Rinse and pat dry the prawns. Make a shallow lengthwise slit on the underside and remove the digestive tract if present. Butterfly slightly so they lay flat, and gently stretch and straighten them. Lightly score the inside curve with a few shallow diagonal cuts to prevent curling. Pat dry again and season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of at least 4 inches (about 800–1000 ml). Heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise immediately without browning too fast.

Make batter

In a bowl, whisk the egg lightly. Add the ice-cold sparkling water to the egg. In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, remaining 1/4 tsp salt, and remaining black pepper. Add the dry mix to the egg-water and stir lightly with chopsticks or a fork just until combined. Leave lumps — do not overmix. Keep batter chilled over an ice bath to maintain cold temperature while frying; cold batter gives a crisp tempura shell.

Coat and fry prawns

Dust each prepared prawn lightly with a teaspoon of flour (helps batter adhere). Holding by the tail, dip prawns into the batter to coat evenly, letting excess drip off. Carefully lower 3–4 prawns at a time into the oil (do not overcrowd). Fry for 2.5–3 minutes or until batter is light golden and crisp. Maintain oil temperature around 170–180°C. Remove with a slotted spoon and drain on a wire rack set over a tray or on paper towels. Keep warm in a low oven (about 90°C/200°F) if frying in batches.

Final crisp (optional)

For extra lightness, reheat oil to 190°C (375°F) and flash-fry prawns for 15–20 seconds before serving to puff the batter, then drain.

Rehydrate dried wakame in cold water for 5–10 minutes until tender. Drain well and squeeze out excess water. If pieces are large, chop roughly to bite-size pieces.

In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until sugar dissolves. Add the rehydrated wakame, sliced cucumber, and scallion. Toss to combine and finish with toasted sesame seeds. Taste and adjust seasoning — add a little more rice vinegar or soy if desired. Refrigerate until ready to plate.

Combine store-bought sweet chilli sauce with lime juice in a small bowl and mix. Adjust lime to taste. Transfer to a small serving bowl.

Whisk together mayonnaise, red curry paste, lime zest, honey, and salt until smooth. Add up to 1 tsp water to loosen to a dip-able consistency. Taste and adjust seasoning — add more curry paste for heat or a touch more honey for sweetness. Chill until serving.

Arrange a bed of wakame seaweed salad on each serving plate or a shared platter. Place 3–4 hot tempura tiger prawns on top of each bed (or arrange all prawns artistically on the platter). Spoon a small ramekin of sweet chilli-lime sauce and another of red curry mayo alongside.

Garnish with microgreens or sliced scallions, a sprinkle of extra toasted sesame seeds, a light dusting of fine salt over the prawns, and lemon or lime wedges on the side. Serve immediately so the tempura remains crisp.