Japanese Prawn Tempura Recipe

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The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast.

Preparation time: Less than 30 mins
Cooking time: 10 to 30 mins


For the batter 
  • 75g/2½oz cornflour
  • 75g/2½oz plain flour
  • 1 free-range egg, lightly beaten
  • 188ml/6½fl oz beer

For the prawn tempura
  • vegetable oil, for deep-frying
  • 50g/2oz plain flour
  • 1.5kg/3lb 5oz uncooked king prawns, shells and central veins removed
  • soy sauce, to serve

Cooking Directions: 
  1. For the batter, sift the cornflour and flour together into a medium bowl.
  2. Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy).
  3. Allow the batter to stand for a few minutes in a cool place
  4. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  5. Place the flour onto a plate and dredge the prawns into it to cover well.
  6. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
  7. Carefully remove with a slotted spoon and drain on kitchen paper.
  8. Serve in bowls with a bowl of soy sauce for dipping.

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