- Ice water (for the batter, use cold to keep it thick and creamy)
- Vegetable oil (for frying, choose a high smoke point variety like canola or sunflower)
- Prawns (fresh or frozen, peeled and deveined)
- Shrimp tails (keep them on if you want your prawns to look complete)
- Seasoning (optional: a pinch of salt for the exterior batter)
Note: For best results, ensure all ingredients are cold before preparation. This technique helps in achieving that classic, crisp tempura texture.
Steps
### Crispy Tempura Battered Prawns Recipe
Tempura battered prawns are a classic Japanese dish that offer a delightful contrast of crunchy batter and succulent meat. Perfect for any casual gathering or a special dinner, these tempura prawns will impress your guests with their crispy exterior and tender interior.
#### Ingredients:
- 1 pound large prawns (shrimp), peeled and deveined
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup ice-cold water
- Vegetable oil, for frying
#### Equipment:
- Large mixing bowl
- Whisk or electric mixer
- Deep fryer or large saucepan
- Slotted spoon or spider skimmer
- Paper towels
### Step-by-Step Instructions:
1. **Prepare the Prawns:**
- Start by cleaning and preparing your prawns. Rinse them under cold water, then pat dry with paper towels.
- Use a sharp knife to carefully remove the vein from each shrimp if you haven't already done so.
2. **Mix the Batter:**
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, and 1 teaspoon of baking powder.
- Add 1/4 teaspoon of salt to enhance the flavor.
- Gradually mix in 3/4 cup of ice-cold water using a whisk or electric mixer. Ensure the batter is smooth but not too thin.
3. **Dredge the Prawns:**
- Place your prepared prawns into the batter, ensuring each piece is well-coated. Use tongs to handle the prawns and avoid breaking them.
- Allow any excess batter to drip off before placing the prawns onto a plate lined with paper towels.
4. **Heat the Oil:**
- Fill a deep fryer or large saucepan with about 2 inches of vegetable oil. Heat it over medium heat until it reaches approximately 350°F (175°C).
- Use a thermometer to monitor the temperature, as maintaining the right level is crucial for achieving that perfect crispiness.
5. **Fry the Prawns:**
- Carefully lower the coated prawns into the hot oil using tongs or a spider skimmer.
- Fry for about 2-3 minutes on each side until golden brown and crispy.
- Use the skimmer to remove the prawns from the oil, allowing any excess grease to drain off before transferring them to a paper towel-lined plate.
6. **Serve:**
- Tempura is traditionally served with a dipping sauce of soy sauce mixed with a bit of vinegar or lemon juice.
- Serve your crispy tempura prawns immediately while they’re hot and crisp for the best taste experience.
### Tips for Perfect Crispy Tempura:
- **Use Ice-Cold Water:** Cold water helps form a smoother batter that results in a crisper exterior once fried.
- **Maintain Oil Temperature:** Keep the oil at 350°F (175°C) to ensure consistent frying and avoid soggy prawns.
- **Dredge Properly:** Ensure each piece of prawn is evenly coated with the tempura batter for an even cook.
By following these detailed steps, you can create a delicious batch of crispy tempura battered prawns that will be a hit at your next gathering. Enjoy this traditional Japanese delicacy!