If you're a fan of Japanese cuisine, you've probably tried prawn tempura at least once.
This crispy and delicious dish is a popular appetizer that is enjoyed around the world. But have you ever tried making it at home?
With the right recipe and technique, you can create the perfect prawn tempura that will impress your guests.
The key to making the best prawn tempura is in the batter and the deep-frying technique. You want a light, crispy coating that doesn't absorb too much oil.
To achieve this, you need to use the right ingredients and follow the proper steps.
In this article, we'll share with you the best prawn tempura recipe that will help you create the perfect dish every time.
Key Takeaways
- Preparing the prawns is crucial to achieving the perfect tempura.
- The batter should be light and crispy, and not absorb too much oil.
- With the right recipe and technique, you can create delicious prawn tempura at home.
Preparing the Prawns
When it comes to making the perfect prawn tempura, preparing the prawns is a crucial step. Here are the three important steps to follow for preparing the prawns:
Selecting the Right Prawns
To make the best prawn tempura, you need to select the right type of prawns. Fresh prawns are always the best choice.
You can use any type of prawns, but tiger prawns or jumbo prawns are the best options as they have a meaty texture and a sweet flavour that complements the crispy tempura batter.
Cleaning and Deveining
Before cooking the prawns, you need to clean and devein them.
Start by removing the shell. To do this, hold the prawn by the head and gently pull off the shell.
Next, remove the black vein that runs along the back of the prawn. You can use a small knife or a toothpick to remove the vein.
Making the Slits
To ensure that the prawns cook evenly and remain straight in the tempura batter, it's important to make shallow slits on the underside of the prawn.
Start by flipping the prawn over, belly side up. Then, make 4 to 5 shallow slits on the underside of the prawn. Be careful not to slice all the way through the prawn as this will cause it to fall apart during cooking.
Creating the Perfect Tempura Batter
Tempura batter is the most crucial part of making prawn tempura. It should be light, crispy, and golden brown.
Making the perfect batter requires the right ingredients, consistency, and temperature. In this section, we'll show you how to create the perfect tempura batter.
Mixing the Ingredients
To make the perfect tempura batter, you need to mix the right ingredients in the right proportions.
The basic ingredients you need are all-purpose flour, cornstarch, baking powder, and cold water. You can also use potato starch or rice flour to make the batter gluten-free.
To make the batter, mix the dry ingredients together in a bowl. Then add the cold water and mix until you get a smooth and thin batter.
Don't overmix the batter as it can make it tough and chewy.
Achieving the Right Consistency
The consistency of the batter is crucial to making the perfect prawn tempura. The batter should be thin enough to coat the prawns evenly but thick enough to create a crispy coating.
To achieve the right consistency, you need to add the water gradually and mix it well.
If the batter is too thick, add a little more water. If it's too thin, add a little more flour. The ideal consistency is similar to heavy cream.
Maintaining Temperature
The temperature of the batter is also important to create the perfect prawn tempura. The batter should be kept cold to prevent it from absorbing too much oil. You can keep the batter in the fridge until you're ready to use it.
When you're ready to use the batter, make sure the oil is hot enough. The ideal temperature is around 180°C.
If the oil is too hot, the batter will burn quickly, and if it's too cold, the prawns will absorb too much oil.
Frequently Asked Questions
What's the secret to perfect tempura?
The secret to perfect tempura is a light and crispy batter. The batter should be thin and airy, so the prawns cook evenly and don't become soggy. The key to achieving this is to use ice-cold water and to mix the batter quickly and lightly.
Why isn't my tempura batter crispy?
If your tempura batter isn't crispy, it could be because the batter is too thick or the oil isn't hot enough.
Make sure you use ice-cold water and mix the batter quickly and lightly. Also, make sure the oil is at the right temperature (around 180°C). If the oil is too hot, the batter will burn, and if it's not hot enough, the tempura will be greasy.
How do you prep prawns for tempura?
To prep prawns for tempura, you need to remove the head, shell, and devein them. Leave the tail on for presentation purposes. Make sure the prawns are dry before dipping them in the batter.
How can you keep tempura crispy after cooking?
To keep tempura crispy after cooking, place them on a wire rack to cool. Don't put them on a paper towel or plate, as this will trap moisture and make them soggy. Serve immediately after cooking for the best results.
What are the best accompaniments for tempura prawns?
Tempura prawns are best served with a dipping sauce such as soy sauce or tempura dipping sauce. You can also serve them with a side of steamed rice, pickled vegetables, and miso soup.
Can you share a foolproof prawn batter recipe?
Sure, here's a simple and foolproof prawn batter recipe:
- 1 cup of plain flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 egg
- 1 cup of ice-cold water
Mix the flour, baking powder, and salt in a bowl.
In a separate bowl, beat the egg and add the ice-cold water.
Add the wet ingredients to the dry ingredients and mix quickly and lightly.
Dip the prawns in the batter and deep fry in hot oil until golden brown.