Tempura Prawns Recipe
Make Tempura Prawns Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prawns
Tempura batter
Frying oil & finishing
Dipping sauce (Tentsuyu)
Method
Prawns
- 1
Prepare and devein
If not already done, peel prawns leaving tail segments intact. Using a small sharp knife, make a shallow slit along the back and remove the vein. Rinse briefly and pat very dry with paper towels.
- 2
- 3
Season and dust
Season prawns lightly with 1 tsp kosher salt and 1/4 tsp black pepper. Lightly dust each prawn with 1/4 cup all-purpose flour, shaking off excess—this helps the batter cling.
Tempura batter
- 4
Keep everything cold
Chill a metal or glass mixing bowl in the freezer for 5 minutes. Keep club soda and egg cold; have a bowl of ice ready to sit under/around the mixing bowl to keep batter chilled while working.
- 5
- 6
Combine dry ingredients
In a separate bowl, sift together 1 cup cake flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/4 tsp seasoned salt. Sifting helps keep batter light.
- 7
Make the batter
Add the dry ingredients to the wet in one motion and fold with chopsticks or a spatula 5–6 times until just combined. The batter should be lumpy and slightly runny—do not overmix or smooth out. If batter seems too thick (should coat and drip slowly), add up to 2 tbsp ice-cold water, one teaspoon at a time.
Frying oil & finishing
- 8
Heat oil
Pour 6 cups neutral oil into a deep heavy pot or deep fryer and heat to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float up, forming bubbles but not turning brown immediately.
- 9
Fry prawns (first fry - blanch)
Working in batches of 3–4 prawns to avoid crowding, dip each floured prawn into the batter, letting excess drip off. Gently lower into hot oil using tongs. Fry for 30–45 seconds until batter sets and is pale (not browned). Remove and drain on a wire rack or paper towels. This first quick fry helps cook the interior without overcoloring.
- 10
Fry prawns (second fry - crisp)
Return oil to 180–190°C (360–375°F). Fry the blanched prawns again in batches for 45–75 seconds until batter is crisp and pale golden. Total cooked time depends on prawn size; do not overcrowd. Remove to a wire rack, sprinkle lightly with 1/2 tsp fine sea salt while hot, and serve immediately with lemon wedges.
- 11
Note on oil management
Keep oil temperature steady between batches. If the oil cools too much, the batter will absorb oil and become greasy; if too hot, it will brown too fast before prawns are cooked.
Dipping sauce (Tentsuyu)
- 12
Make the sauce
Combine 1/2 cup dashi, 2 tbsp mirin and 2 tbsp soy sauce in a small saucepan. Warm gently over low heat just until aromatic—do not boil long. Remove from heat and spoon grated daikon into small serving bowls if using.
- 13