Easiest Way to Cook Yummy Prawns tempura

Prawns tempura. Place the flour onto a plate and dredge the prawns into it to cover well. Japanese prawn tempura recipe step by step with pictures. It's a Japanese prawn fritters recipe, where prawn is first dipped into the tempura batter and then deep fry in the hot oil.

The classic ultralight batter is perfect with prawns and these can be served as a snack, appetiser or part of an Asian style meal. Serve the prawns with a lemon wedge and sweet chilli dipping sauce. Holding it by its tail, dip each floured prawn in the batter. You can have Prawns tempura using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Prawns tempura

1. It's of For the prawns batter.
2. Prepare of Vegetable oil, for frying.
3. Prepare of large prawns, peeled with tails on.
4. Prepare of plain flour, sifted and divided.
5. You need of water.
6. Prepare of egg.
7. Prepare of For marination prawn.
8. You need of Black pepper.
9. Prepare of Soya sauce.
10. You need of Salt.
11. Prepare of Tempura sauce, for dipping, recipe follows.
12. Prepare of For the tempura sauce.
13. You need of soy sauce.
14. You need of water.
15. You need of fish stock.

While astill holding each prawn by the tail, position it gently in heated oil. Deep fry until golden yellow and crisp. Remove prawns from oil and drain on paper towels or wire rack. Serve the prawns with the dip.

Prawns tempura step by step

1. Wash prawns then marinate for a while with soya sauce, black pepper and salt..
2. In a deep-fryer or large Dutch oven, pour oil to a depth of 10cm. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 175°C..
3. In a medium bowl, combine 280g of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge prawns in flour and then dip into the batter. Fry in batches for 2 to 3 mins per batch, turning to brown on all sides..
4. Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce or sweet chilli sauce..
5. For the tempura sauce: In a small saucepan, combine the water, soy sauce and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 mins, stirring frequently..

If you wish you may use the same procedure for cooking vegetable tempura. The most popular tempura is, of course, Shrimp Tempura, also called Ebi no Tempura (海老の天ぷら) or Ebi Ten (えび天). In Japan, we use Japanese tiger prawns or Kuruma Ebi (車海老) that are large in size and have a sweet, buttery flavor. In the US, you can use black tiger shrimp or jumbo shrimp for tempura. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.