Prawn Tempura
HB-5584 · Hand-built original · Japanese
Feather-light battered prawns fried crisp, served with a warm tentsuyu dipping sauce and grated daikon.
JapaneseStarter30 minServes 41425 kcalDairy-freeDiabetic
Main ingredient: prawns
Pairs well with: steamed rice, miso soup, sunomono
Servings:4quantities adjust to match
Ingredients
- 12 large prawns, peeled and deveined
- 3½ oz plain flour
- 1 egg yolk
- 13½ Tbsp ice-cold sparkling water
- 2½ cups vegetable oil, for frying
- 6½ Tbsp dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp grated daikon
Method
- Make the dipping sauce: warm the dashi, soy sauce and mirin together in a small pan, then set aside to cool with the grated daikon stirred in at serving time.
- Make small cuts along the belly side of each prawn so they lie straight. Pat dry and season lightly.
- Just before frying, whisk the flour, egg yolk and ice-cold sparkling water into a thin, lumpy batter — a few lumps are right; do not overmix.
- Heat the oil in a deep pan to 350°F. Dip the prawns in the batter, let the excess drip off, and fry in batches for about 2 minutes, until pale gold and crisp.
- Drain briefly on a wire rack and serve at once with the warm dipping sauce.
Prep: 15 min · Cook: 15 min · Total: 30 min
Nutrition (per serving, where published)
1425 kcalCalories
4.6 gProtein
20.4 gCarbs
149.6 gFat
23.7 gSaturates
0.7 gFibre
0.5 gSugars
538 mgSodium
47 mgCholesterol
97 mgPotassium
29 mgCalcium
1.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data