Japanese prawn tempura Recipe
How to make Japanese prawn tempura
A detailed step-by-step guide to making a classic Tempura!
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings4
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 tempuraHideShow Media
In a medium bowl, gently mix water and 300 gm tempura flour and salt. It is ok if the batter is lumpy.
Place the batter in the fridge while preparing other ingredients.
Make some cuts across shrimp belly. Press evenly and with help of fingers, flatten it and elongate to prevent curling while frying.
Make sure you press well enough to make it nice and long.
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.
Place on paper towel. Serve with sauce.
Method for tempura sauce
Mix all and heat.
Add grated daikon and ginger and serve with tempura.