How to make tempura prawns
Tempura prawns are a delicious and crispy appetizer that originate from Japan. They are commonly served in Japanese restaurants and are loved by people all around the world. The light and airy batter used in tempura prawns gives them a unique texture and makes them highly addictive. Whether you are a fan of Japanese cuisine or simply looking to try something new, making tempura prawns at home is both easy and fun.
One of the key elements of perfect tempura prawns is the batter. The batter should be light, crispy, and golden brown when fried. To achieve this, a mixture of all-purpose flour and cold water is used. Some people also like to add a touch of cornstarch or baking soda to the batter to make it even lighter. Additionally, using ice-cold water is essential for achieving the desired crispy texture.
When it comes to choosing prawns for tempura, it is best to opt for large-sized prawns with the shells removed. The prawns should be cleaned and deveined before cooking. It is important to dry the prawns thoroughly before dipping them into the batter to avoid excessive splattering during frying. The prawns should be evenly coated with the batter for the best results.
Stay tuned for the complete recipe on how to make tempura prawns and impress your friends and family with this delectable Japanese dish.
Tempura prawns: a delicious Japanese recipe
Tempura prawns are a popular and delicious dish in Japanese cuisine. They are known for their light and crunchy batter, which perfectly complements the succulent prawns inside. Making tempura prawns at home is surprisingly easy and requires just a few key ingredients.
To begin, you will need:
- 1 cup all-purpose flour
- 1/2 cup ice-cold water
- 1 egg, beaten
- 1/2 teaspoon salt
- 12 large prawns, peeled and deveined
- Vegetable oil, for frying
- Soy sauce, for serving
First, make the tempura batter by combining the flour, ice-cold water, beaten egg, and salt in a bowl. Mix until the batter is smooth, but do not overmix. The batter should be slightly lumpy for texture.
Next, heat vegetable oil in a deep frying pan or pot over medium-high heat. You want enough oil to fully submerge the prawns. Test the temperature of the oil by dropping a small amount of batter into the pan – it should sizzle and float to the surface.
Dip each prawn into the batter, making sure it is fully coated. Gently place the prawns into the hot oil, one at a time, using tongs or a slotted spoon. Be careful not to overcrowd the pan, as this can lower the temperature of the oil. Fry the prawns for 2-3 minutes, or until they are golden brown and crispy.
Once cooked, remove the prawns from the oil and place them on a paper towel to drain any excess oil. Serve the tempura prawns hot with soy sauce for dipping.
Tempura prawns make a great appetizer or main dish. They are best enjoyed immediately while still hot and crispy. The light and crispy texture of the batter, coupled with the tender prawns, creates a mouthwatering combination of flavors that is sure to satisfy your taste buds.
So why not try making tempura prawns at home? With just a few simple ingredients and a little bit of practice, you can enjoy this delicious Japanese delicacy in the comfort of your own home.
Enjoy!
Ingredients for tempura prawns
To make tempura prawns, you will need the following ingredients:
Prawns:
– Fresh prawns (medium to large size)
– Salt
– Black pepper
Tempura batter:
– All-purpose flour
– Cornstarch
– Baking powder
– Ice-cold sparkling water
Dipping sauce:
– Soy sauce
– Rice vinegar
– Mirin (Japanese sweet cooking wine)
– Sugar
– Spring onions (chopped)
These ingredients will create the perfect combination of flavors for delicious tempura prawns. Make sure to gather all the necessary ingredients before starting the cooking process.
Steps to cook tempura prawns
If you want to enjoy crispy and delicious tempura prawns, follow these simple steps:
1. Gather the ingredients:
You will need:
- 10-12 large prawns
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- 1 teaspoon baking powder
- Vegetable oil for frying
- Salt and pepper to taste
Note: Feel free to adjust the quantity of prawns and other ingredients according to your preference.
2. Prepare the prawns:
Clean and devein the prawns, leaving the tails intact. Pat them dry with a paper towel and season with salt and pepper.
3. Make the batter:
In a mixing bowl, combine the flour and baking powder. In a separate bowl, whisk together the egg and ice-cold water. Gradually pour the wet mixture into the dry ingredients, whisking constantly until you have a smooth batter.
4. Heat the oil:
Pour enough vegetable oil into a deep pan or pot and heat it to around 180°C (350°F). To check if the oil is ready, drop a small amount of batter into the oil – it should immediately sizzle and rise to the surface.
5. Dip the prawns:
Dip each prawn into the batter, ensuring it is fully coated. Gently shake off any excess batter.
6. Fry the prawns:
Carefully place the coated prawns into the hot oil, one at a time. Be cautious to not overcrowd the pan. Fry until they turn golden brown and crispy, usually for about 2-3 minutes per side.
7. Drain and serve:
Use a slotted spoon to remove the fried prawns from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately while they are still hot and crispy.
Now you can enjoy your homemade tempura prawns! They taste great on their own or with a dipping sauce of your choice.
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