Shrimp Tempura Recipe

Prepare shrimp

Rinse and pat the prawns dry. Using kitchen scissors, make a shallow cut along the belly and remove the digestive tract if not already deveined. Leave tails on for presentation. Make 3 small shallow cuts on the underside of each prawn and gently press so they remain straight when fried.

Set up batter

In a medium bowl whisk the egg lightly. Add the cold sparkling water and 1 ice cube, stir once. In a separate bowl combine cake flour, cornstarch, baking powder, salt and white pepper. Keep the dry mix chilled if possible.

Mix batter

Pour the wet mixture into the dry ingredients and combine briefly with chopsticks or a fork — do not overmix; small lumps are fine. Add remaining ice cubes to keep the batter very cold. The batter should be thin enough to coat but not heavy (a loose pancake-batter consistency). If too thick, add up to 1 tablespoon more cold water.

Heat oil

Pour oil into a deep, heavy pot to a depth of about 2–3 inches (enough to fully submerge prawns). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float immediately, browning in about 90 seconds.

Fry prawns

Lightly dust prawns with a teaspoon of flour (from the dry mix) to help batter adhere. Holding each prawn by the tail, dip into the cold batter, allowing excess to drip back into the bowl. Carefully lower into the hot oil, frying 2–3 prawns at a time to avoid temperature drop. Fry for 2–3 minutes until batter is puffed and pale golden. Turn once if needed. 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 (90–100°C) if making ahead, but best served immediately.

Combine chopped mango, coriander, and chopped red chili in a blender or small food processor. Add lime juice, honey, fish sauce, and a teaspoon of water. Blitz until mostly smooth but still slightly textured. Taste and adjust seasoning with salt and more lime or honey as desired. If too thick, add another teaspoon of water to reach a dipping-sauce consistency. Chill briefly while frying prawns.

Arrange 5 tempura prawns on a serving plate. Spoon a small bowl of the mango-chili-coriander dip alongside. Sprinkle a pinch of flaky salt over the prawns and scatter fresh coriander leaves. Serve with a lime wedge for squeezing just before eating.