Tempura Prawns

  • Difficulty: Medium
  • one hour and 20 minutes
  • 3 servings

These tempura prawns can be the highlight of your next get-together. Increase the crispiness factor by coating the prawns in a homemade tempura batter just before deep-frying them. A ginger-flavored soy sauce dip should be on the table, too. Your guests will be in for a delicious surprise!

Ingredients Needed for Tempura Prawns

    For the tempura batter:

    7 ounces of rice flour
    ½ cup ice
    ½ cup water

    For the prawns:

    15 tiger prawnses
    ½ cup rice flour
    vegetable oil for frying

    For the soy sauce:

    ½ cup water
    1 tablespoon soy sauce
    1 tablespoon ginger, chopped

How to Make Tempura Prawns

  1. For the tempura batter:

    Add the rice flour, ice, and water to a small bowl and mix them.

  2. For the prawns:

    Heat some vegetable oil in a deep fryer. Coat the prawns with rice flour and tempura batter and fry them for 3 minutes. You can do this in 2 or 3 batches.

  3. Transfer the fried prawns on a paper towel-lined platter.
  4. For the soy sauce:

    Add the water to a cooking pot over medium heat. Add the soy sauce and ginger and stir. Cook for 1 minute or so, or until it bubbles.

  5. Let it cool before serving it.
  6. Serve the tempura prawns together with dip sauce.

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