Prawn Tempura

Method

• Step-by-Step Method for How to Make Prawn Tempura
• Defrost prawns if frozen by placing them in cold water until fully thawed
• Peel and devein the prawns, leaving the tails on for easy handling
• Pat the prawns dry with paper towels to remove surface moisture
• In a small bowl, lightly beat the egg
• In a separate bowl, combine flour, baking powder, and salt
• Prepare the batter just before frying by adding the beaten egg to the dry mixture and stirring gently until just combined (do not overmix; lumps are acceptable)
• Pour oil into a deep pan or wok, filling it to at least 2 inches deep
• Heat oil to 180°C (350°F), checking temperature with a kitchen thermometer if possible
• While oil heats, dust each prawn lightly with a bit of additional flour to help batter adhere (optional but improves coating)
• Hold each prawn by the tail, dip it into the batter, allowing excess to drip off
• Carefully lower the battered prawn into the hot oil
• Fry prawns in batches, ensuring they are not crowded, for 2–3 minutes or until the coating is golden and crispy
• Use a slotted spoon or tongs to transfer fried prawns to a paper towel-lined plate to drain excess oil
• Repeat batter-dipping and frying process with remaining prawns
• Serve immediately while hot and crispy
• Plate suggestion: Arrange prawns upright on a platter, tails pointing upward for visual appeal
• Serving suggestion: Offer with lemon wedges and your choice of dipping sauce (such as simple soy sauce or a light vinegar-based dip)