Prawn / Shrimp Tempura


This is a classic Japanese snack or an appetizer which is very popular in Japanese restaurants. It is super delicious, quick & easy. These prawns are so juicy in a light & crispy tempura batter and pairs well with drinks. Prawn Tempura is a wonderful finger food to serve at great celebrations.

There are various kinds of Tempura but Prawn / Shrimp Tempura is an absolute winner. Children who like prawns/shrimps will enjoy this preparation as it is not spicy. Try this tempura which requires very few ingredients which are easily available in your pantry.

Whether you intend serving it at your next party or surprising your family on relaxing weekends, it will surely be a super hit with your guests and I’m sure you will get some extra love from your loved ones for this lip smacking & finger licking Prawn Tempura.  So what are you waiting for? Just go ahead & plan your  next party or a great foodie weekend but don’t forget to add Prawn Tempura on your list… 😀

Ingredients :

  • 24 Prawns
  • Corn Flour to dust
  • Vegetable Oil for deep frying

For the Tempura Batter :

  • 1 cup Maida (All Purpose Flour)
  • 1/2 tsp. Baking Pwd.
  • 1/4 tsp. Salt
  • 1 Egg Yolk
  • 200 ml. Ice Water
  • 2 Ice Cubes

Procedure :
Wash, peel, de-vein and butterfly the prawns, leaving tails intact.

Prepare the tempura batter just in time to eat …

When ready to fry the prawns, combine the tempura batter ingredients in a sufficiently large bowl with a slotted spoon.

Beat egg yolk gently and iced water and 2 ice cubes.

Pour the egg mixture into the flour mixture.

Combine but do not mix thoroughly. Leave some of the flour unmixed and slightly clumpy.

Using a spoon instead of a whisk to mix the batter, keeps the batter thick & lumpy and the lumps become crunchy when deep fried.

Heat oil in a hot wok/kadhai until the surface of the oil seems to shimmer slightly.

Lightly toss prawns in dry flour. Use a zip lock bag… it helps to coat the prawns evenly.

Hold each prawn by the tail and dip it in the prepared batter, one at a time to coat completely, letting any excess batter to drain off.

Fry prawns in small batches in hot oil and deep fry for about 1 minute or until just cooked through and lightly golden.Do not overcook.

Use a slotted spoon to drain the prawns completely and transfer on to tissue paper.

Repeat the process with the remaining prawns.

Arrange the crunchy & crispy Prawn Tempura on a platter and serve immediately with your favorite dipping sauce.

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