Shrimp Tempura

Ingredients

• 12prawns, peeled and deveined
• 227 grapeseed oil, for frying
• 28 gself-raising flour
• 28 gpotato starch
• to tastesalt
• 118 mlsparkling water
• 118 mldashi stock
• 59 mlmirin
• 59 mlsoy sauce
• to tastegranulated sugar

Instructions

1. 1

   Fry the prawns

   Pat the prepared prawns dry with kitchen paper and make a shallow cut in each to help prevent curling. Heat the rapeseed oil in a deep pan or fryer to 190°C. While it heats, mix the self-raising flour, potato starch and salt in a bowl. Add the sparkling water and whisk to a batter-like consistency, then coat the prawns fully. Fry in batches of 3 for 3 minutes, until golden and crisp. Transfer to a plate lined with kitchen paper.

2. 2

   Mix the sauce

   Combine the dashi stock, mirin and soy sauce in a small bowl. Add granulated sugar to taste, then serve the sauce with the prawns while they are warm from the fryer.

What is shrimp tempura?

Tempura is a Japanese style of frying ingredients in a light batter, often associated with techniques introduced to Japan by Portuguese traders. Prawns are a popular choice because their mild sweetness contrasts well with a crisp coating.

This version uses self-raising flour, potato starch and sparkling water for its batter, with a simple dashi, mirin and soy dipping sauce. The quick fry helps the coating stay light while the prawns remain tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 33g protein, 64g carbs, 24g fat.

The prawns provide most of the protein, while the flour, potato starch and any sugar contribute carbohydrates. The frying oil and batter carry much of the fat, and the soy sauce and dashi make the sodium content variable. For a more balanced plate, serve the portion with vegetables and plain rice, and use only as much dipping sauce as you like.

The batter ingredients

Potato starch: it contributes to a crisp coating and balances the flour. Mix the dry ingredients before adding the sparkling water so the salt is distributed through the batter.

Sparkling water: whisk it in just until the mixture reaches a batter-like consistency. Avoid overmixing, which can make the coating heavier.

Prepare the prawns

Dry surface: pat each prawn thoroughly with kitchen paper before battering. Excess moisture can make the coating cling less reliably and cause more spluttering in hot oil.

Shallow cut: make a small cut in each prawn as directed to help it stay straighter during frying. Take care not to cut all the way through.

Frying in batches

Oil temperature: bring the oil to 190°C before adding the coated prawns. If the oil is not hot enough, the batter can absorb more oil instead of crisping promptly.

Small batches: fry 3 prawns at a time for 3 minutes. This gives them room to cook evenly; transfer each batch to kitchen paper when it is golden and crisp.

Check the texture

Batter: aim for an even coating that is light rather than thick. Let any excess batter drip back into the bowl before frying.

Prawns: the recipe gives a 3-minute frying time, with a golden, crisp exterior as the visual cue. Avoid leaving them in the oil longer than needed, as prawns can become firm.

Make the dipping sauce

Sauce base: combine dashi, mirin and soy sauce in a small bowl, then sweeten with granulated sugar to taste. Stir until the sugar dissolves.

Serve the prawns warm from the fryer alongside the sauce. The salty, savoury dip complements the delicate flavour of the crisp coating.

What to serve with it

Rice: plain steamed rice makes a simple accompaniment and can soak up some of the dipping sauce. Serve it alongside the prawns rather than piling it over the crisp coating.

Vegetables: add a fresh salad or steamed vegetables for contrast. Keep the tempura separate until serving so it stays crisp.

Recipe notes & tips

• Dry the prawns well before coating them.
• Bring the oil to 190°C before frying the first batch.
• Whisk the sparkling water into the dry ingredients only until the batter is combined.
• Fry just 3 prawns at a time to avoid crowding the pan.
• Serve the prawns promptly so the coating stays crisp.
• Sweeten the dipping sauce gradually, tasting as you go.

Variations

• Add vegetables: coat thin slices of vegetables in the same batter and fry them in small batches.
• Adjust the sweetness: use less sugar in the dipping sauce for a more savoury finish.
• Try a citrus note: serve with a wedge of lemon for a bright contrast.
• Make it a meal: serve the prawns with steamed rice and vegetables.
• Offer extra dip: set out a little additional soy sauce alongside the prepared dipping sauce.

Common mistakes to avoid

• Wet prawns: the batter may not adhere well; pat them dry before dipping.
• Oil too cool: the coating can turn greasy; wait until the oil reaches 190°C.
• Crowded pan: the prawns may cook unevenly; fry in batches of 3.
• Overmixed batter: the coating may be heavier; whisk only until it reaches a batter-like consistency.
• Overcooked prawns: they can become firm; use the 3-minute timing and check for a golden, crisp coating.
• Soggy coating: steam softens the crust; serve the prawns as soon as they are fried.

How to store

Tempura is best eaten straight after frying. If needed, refrigerate leftovers in a covered container for up to 1 day, keeping the sauce separate; reheat the prawns in an oven or air fryer until hot and crisp rather than in a microwave.

Frequently asked questions