Shrimp tempura
Prawns in a feather-light, crackly batter, served with a warm dipping sauce of dashi, soy and mirin.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 370 kcalper serving
Ingredients
- Large prawns16
- Plain flour, plus extra for dusting100 g
- Egg1
- Ice-cold sparkling water200 ml
- Oil for frying1 l
- Dashi200 ml
- Soy sauce3 tbsp
- Mirin3 tbsp
- Daikon radish, finely grated100 g
Missing something? Ingredients with × can be left out.
Steps
- 1
Make the dipping sauce: bring the dashi, soy sauce and mirin just to the boil, then keep warm.
- 2
Peel the prawns, leaving the tails on, and devein them. Make a few small cuts along the belly so they stay straight, then pat dry.
- 3
Heat the oil to 180 °C.
- 4
Whisk the egg with the ice-cold water, add the flour and mix very briefly with chopsticks. A lumpy batter is what you want.
- 5
Dust the prawns in flour, dip them in the batter and fry a few at a time until pale golden and crisp.
- 6
Drain on a rack and serve at once with the sauce and grated daikon.
Tips and questions
- How do I get a light, crisp batter?
- Keep everything ice-cold and mix only a few strokes with chopsticks; lumps are fine. Overmixing develops gluten and makes it heavy.
- How do I keep the prawns straight?
- Make a few shallow cuts across the underside and press them flat before coating.
Enjoy your meal!
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