Tempura Prawns Recipe
This quick and easy recipe makes a light, crisp batter that would also be suitable for fish or vegetables.
Tempura Batter
1/2 cup (75g) cornflour
1/2 cup (75g) plain flour
1 egg, lightly beaten
3/4 cup (188ml) cold soda water
Uncooked king prawns (the above recipe should make enough batter for up to 1.5kg of medium king prawns)
Vegetable oil, for deep-frying
Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.
Shell and devein prawns. We left the tails on for presentation purposes.
Heat oil in a large saucepan or wok. Dip each prawn in the batter and allow excess to drain away. Deep-fry prawns until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)
Drain and serve. © www.exclusivelyfood.com.au
6 Comments:
thank you for sharing ur recipes...it simple but super-uber delicious!!!
Hi,
I am of Japanese origin and love tempura!! I found this recipe to be delicious and easy to follow compared to others. When I made the tempura I made slits across the spine of each prawn to stop the prawns from curling up. This is my mother's trick!! Thanks again for the recipe!!
Hi, thanks for the recipe. I'm going to use it for a special occasion. I was just wondering, do you marinate the prawns before frying it? (because I noticed that there is no salt added anywhere)
We don't marinate the prawns in this recipe. We serve them with dipping sauces and don't feel that any extra salt is needed. However, you could sprinkle the cooked prawns with salt if you like.
Can I use self raising flour or more plain flour instead of Corn Flour?
Hi Kylie,
Some tempura recipes contain only plain flour or only self-raising flour. So it should be okay to substitute either self-raising flour or plain flour for the cornflour.
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