Prawn tempura is a Japanese specialty perfected in Edo during the Tokugawa period. Prawns, due to their size and sweetness, are ideal for this light and airy frying technique. Today it is one of the most ordered tempura dishes in izakaya restaurants throughout Japan.
Japanese
Prawns in tempura
Crispy Japanese tempura prawns with tentsuyu sauce and ginger.
- Japan
- Main course
- Light
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 26 g
- Fiber 0.5 g
- Carbohydrates 24 g
- Fat 14 g
- Sodium 580 mg
Story behind the dish
Preparation
Prawns in tempura is a Japanese preparation with medium difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 16 large peeled prawns with tails.
- Have ready: 120 g of wheat flour.
- Have ready: 120 ml of ice water.
- Have ready: 1 small egg.
- Have ready: 500 ml of vegetable oil for frying.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Make superficial cuts in the belly of the prawns to…
Make superficial cuts on the belly of the prawns to prevent them from shrinking.
-
mix flour
Mix flour, cornstarch and baking soda; Add egg and ice water without overbeating.
-
Heat oil to 180 C; Dip prawns in the batter and fry 2-3…
Heat oil to 180 C; Dip prawns in the batter and fry for 2-3 minutes. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Fry in small batches to maintain oil temperature
Fry in small batches to maintain oil temperature.
-
Drain on a wire rack and season with salt and pepper immediately.
Drain on a rack and season with salt and pepper immediately.
-
Serve immediately with tentsuyu
Serve immediately with tentsuyu, pickled ginger and daikon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.