Go Back

Prawn Tempura

Prawn tempura is a classic Japanese dish featuring large, juicy prawns coated in a light, airy batter and deep-fried until golden and crispy. The key to perfect tempura lies in maintaining a cold batter, precise oil temperature, and careful frying techniques to achieve a delicate, crackling exterior with tender, succulent prawns inside. The final dish is visually appealing with a crisp, golden crust and a satisfying crunch with each bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large large prawns peeled, deveined, tails on
  • 1 cup tempura flour or substitute with rice flour
  • 1/4 cup rice flour optional but recommended for lightness
  • 1/2 cup ice-cold water add more if batter is too thick
  • 1 small egg lightly beaten
  • vegetable or canola high smoke point oil oil enough to submerge prawns
  • to taste salt and pepper for seasoning prawns
  • 1 lemon or lime lemon or lime for squeezing after frying

Equipment

  • Deep frying pan or wok
  • Thermometer
  • Slotted spoon
  • Mixing bowl
  • Paper towels

Method
 

  1. Start by preparing your frying setup: fill a deep pan or wok with about 5cm of oil and attach a thermometer. Heat to exactly 180°C/356°F—this steady heat is crucial for crispy tempura.
  2. Pat your large prawns dry thoroughly with paper towels. Keep the tails on for a nice presentation and season lightly with salt and pepper.
  3. In a mixing bowl, combine the tempura flour and rice flour if using, then add the beaten egg and pour in the ice-cold water. Gently fold the mixture together with chopsticks or a fork—don’t overmix; lumps are fine. Keep the batter cold and use it immediately.
  4. Test the oil by dropping a tiny dollop of batter into the hot oil—it should sizzle and puff up within seconds, indicating the right temperature.
  5. Hold each prawn by the tail and dip into the batter, letting any excess drip off gently.
  6. Carefully lower the battered prawns into the hot oil, working in small batches to avoid overcrowding. The oil should crackle loudly as the batter hits the surface.
  7. Fry the prawns for about 2-3 minutes, turning occasionally, until they turn a beautiful golden color and the batter looks crisp and puffed up.
  8. Use a slotted spoon to lift the tempura out of the oil and place them on paper towels to drain excess oil. Repeat with remaining prawns.
  9. Squeeze fresh lemon or lime over the hot tempura to add a bright, fresh flavor that cuts through the oiliness.
  10. Serve immediately while still hot and crispy, paired with your favorite dipping sauce for the ultimate crunch experience.

Notes

Keep the batter cold and avoid overmixing to ensure a light, crispy texture. Fry in small batches to maintain oil temperature and prevent sogginess. Serve immediately for maximum crunch.