Prawn and Vegetable Tempura

Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

3 - 4 pax

Homemade Shrimp Tempura is a quick and easy starter recipe that doesn’t require a lot of expensive ingredients, but, definitely fancy-worthy!
You can even fry all your favourite vegetables or even fish in this flavourful all-in-one batter. The most important technique is to use ice cold water in your batter so when you fry them, the temperature yields a greater reaction and makes the tempura crunchier.
However, do also note to control the temperature of the oil, fry your tempura in batches to prevent the temperature from dipping too much!

Ingredients

Adjust Servings
US / Metric
0.00
tiger
tiger
prawns (de-shelled, leaving tail on)
0.00
tiger
tiger
prawns (de-shelled, leaving tail on)
0.00
large
large
shiitake mushrooms
0.00
large
large
shiitake mushrooms
0.00
Lotus
Lotus
root (3 inches)
0.00
Lotus
Lotus
root (3 inches)
0.00
tbsp
tbsp
tempura flour for coating
0.00
tbsp
tbsp
tempura flour for coating
0.00
g
g
tempura flour
0.00
g
g
tempura flour
0.00
ml
ml
ice cold water
0.00
ml
ml
ice cold water
0.00
egg
0.00
egg
Salt to taste
Salt to taste

Sauce:

water
water
0.00
ml
ml
Japanese soyu
0.00
ml
ml
Japanese soyu
0.00
ml
ml
mirin
0.00
ml
ml
mirin
0.00
inch
inch
knob ginger (grated)
0.00
inch
inch
knob ginger (grated)

Steps

1

Peel off the shells and heads of the prawns, leaving the tail intact.
Peel off the shells and heads of the prawns, leaving the tail intact.
Mark as completed

2

Lightly cut the vein at the bottom of the prawns, breaking the veins, set aside.
Lightly cut the vein at the bottom of the prawns, breaking the veins, set aside.
Mark as completed

3

Prepare the sauce in the small saucepan, bring to a light boil, set aside.
Prepare the sauce in the small saucepan, bring to a light boil, set aside.
Mark as completed

4

Prepare batter by combining tempura flour, ice cold water and egg, whisk well.
Prepare batter by combining tempura flour, ice cold water and egg, whisk well.
Mark as completed

5

Coat the prawns onto the tempura four, then to the tempura batter, set aside.
Coat the prawns onto the tempura four, then to the tempura batter, set aside.
Mark as completed

6

Heat up medium heat oil till 180°C.
Heat up medium heat oil till 180°C.
Mark as completed

7

Slowly, slide prawns and vegetables into the oil, do not overcrowd the pan.
Slowly, slide prawns and vegetables into the oil, do not overcrowd the pan.
Mark as completed

8

Fry until golden brown.
Fry until golden brown.
Mark as completed

9

Serve hot with dipping sauce top with grated ginger.
Serve hot with dipping sauce top with grated ginger.
Mark as completed

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