Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempura Batter & Coating
Prawns & Prep
Chipuffalo Sauce
Garnish & Serve
Method
Prawns & Prep
Clean and butterfly prawns
Rinse prawns, pat dry thoroughly with paper towels. If not already deveined, remove the vein. Make 2 shallow lengthwise cuts on the underside to help prawns lie flat (butterfly). Leave tails intact for presentation.
Season the prawns lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Dust each prawn very lightly with 2 tsp cornstarch to help batter adhere; shake off excess.
Tempura Batter & Coating
Prepare batter
Fill a medium bowl with ice cubes and place a smaller mixing bowl on top to keep it chilled (or chill the bowl). In the chilled bowl, lightly beat the cold egg. Add the ice-cold sparkling water and stir to combine. Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup rice flour (if using), 1/2 tsp baking powder and 1/2 tsp fine sea salt. Add the dry mix to the wet in two additions and stir very gently with chopsticks or a fork — the batter should be lumpy and cold; do not overmix. If using panko for texture, place it in a shallow dish nearby.
Heat oil in a deep pot to 350°F–375°F (175°C–190°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately.
Coat and fry
Working in small batches (3–4 prawns at a time), dust each prepared prawn lightly in additional flour or panko (if using), then dip into the cold tempura batter allowing excess to drip off. Carefully lower into the hot oil with tongs or a spider. Fry until pale golden and crisp, about 1.5–2.5 minutes depending on size. Do not overcrowd. Remove to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed while frying remaining prawns.
Chipuffalo Sauce
Make the sauce
In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp hot sauce, 1 tsp minced chipotle in adobo, 1 tsp honey, 1 tsp fresh lime juice, 1/4 tsp smoked paprika, 1/4 tsp garlic powder and 1/8 tsp salt. Whisk until smooth and taste; adjust heat (more hot sauce) or sweetness (more honey) to preference. Chill if not using immediately.
If you prefer a thinner sauce for drizzling, add 1–2 tsp water or more lime juice and stir to adjust consistency.
Garnish & Serve
Arrange hot tempura prawns on a serving plate. Drizzle or dollop chipuffalo sauce over each prawn, or serve sauce on the side for dipping.
Sprinkle with thinly sliced scallions and microgreens or chopped cilantro. Serve immediately with lime wedges for squeezing over the prawns.