Japanese prawn tempura Recipe

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Japanese prawn tempura
How to make Japanese prawn tempura
  • Chef: Divya Burman
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A step-by-step guide to making a classic Tempura!

Ingredients of Japanese prawn tempura

  • 20 Prawns b grade
  • 400 gm Japanese tempura flour
  • 180 ml Ice cold water
  • 1 gm Salt
  • Refined oil soya bean or peanut for frying
  • Tempura sauce
  • 300 ml soya sauce
  • 100 ml sake
  • 100 ml mirin
  • 50 ml water

How to Make Japanese prawn tempura

  • 1.Method
  • 2.In a medium bowl, gently mix water and 300 gm tempura flour and salt. It is ok if the batter is lumpy.
  • 3.Place the batter in the fridge while preparing other ingredients.
  • 4.Make some cuts across shrimp belly. Press evenly and with help of fingers, flatten it and elongate to prevent curling while frying.
  • 5.Make sure you press well enough to make it nice and long.
  • 6.In a separate plate,add flour. Dust prawn in flour. Remove and dip in batter. Place in 160 degree c oil in a jiggling motion to get rid of excess batter. Hold by tail, in hot oil and jiggle, then let go.
  • 7.Place on paper towel. Serve with sauce.
  • 8.Method for tempura sauce
  • 9.Mix all and heat.
  • 10.Add grated daikon and ginger and serve with tempura.

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