Crispy Prawn Tempura

    Crispy Prawn Tempura


    30 people made this

    About this recipe: Prawn tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.

    Serves: 6 

    • 1 cup (125g) plain flour
    • 2 tablespoons corn flour
    • 1 pinch salt
    • 1 cup (250ml) water
    • 1 egg yolk
    • 2 egg whites, lightly beaten
    • 450g medium prawns, peeled and deveined, tails left on
    • 2 cups (500ml) vegetable oil for frying

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat oil in a deep-fryer to 190 degrees C (375 degrees F).
    2. Whisk flour, corn flour, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
    3. One at a time, dip prawns into the batter to coat. Do not batter tails. Carefully place a few prawns at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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