Tempura are a staple of Japanese cuisine. Whether prawns, gambas or vegetables, this light and crispy fry appeals to lovers of refined dishes. Today, discover our prawn tempura recipe, with a crispy tempura batter made light thanks to the use of sparkling water. At Nishikidôri you can find all the Japanese products needed for cooking authentic tempura.
Ingredients to make prawn tempura (10 pieces)
- 10 fresh raw prawns
- 100 g of flour ref NISNSH9
- 1 egg (optional)
- 15 cl of iced sparkling water
- Oil vegetable for the deep-frying bath
- Yakitori sauce ref NISGOTO2
Steps for making the tempura batter
1. Prepare the prawns
Peel the prawns, leaving the tail intact.
Insert a toothpick into the back just above the tail, then gently pull to remove the "black thread", which corresponds to the intestinal tract, towards the outside of the prawn.
Insert a toothpick lengthways into the prawn to keep it straight during cooking.
2. Prepare the tempura batter
Make a smooth batter with the water and flour. Optionally, an egg may be added.
Dip the prawns and drain to distribute the tempura batter evenly.
3. Cook the tempura
In oil at 170 °C, fry the prawns for 2 to 3 minutes.
Drain and pat dry with kitchen paper.
Carefully remove the skewers.
4. Serve the prawn tempura
Serve the prawn tempura with a small dish of sauce.
With this prawn tempura recipe, easily create a Japanese dish worthy of the finest tables. Whether for an aperitif, a starter or a convivial meal, tempura are always a success. Don't wait any longer to try this delicious Japanese tempura batter recipe!
