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Prawn Tempura

Prawn Tempura

  • Prawn Grade B 150 gm
(25 to 30 pieces deshelled to a kg)

  • Tempura Flour 60 gm
  • Tempura Sauce 30 gm
Perfecting Tempura Batter
  • Tempura Flour 200 gm
  • Cold Water 300 ml
  • Ice Cube 50 gm
  • Salt 5 gm
  • Egg yolk one
Getting the batter ready is really quite simple. Just take a bowl and put the tempura flour into it. Gently mix the tempura flour with the egg yolk and ice cubes till they melt. Add salt to taste. Make sure the batter is chilled.
Perfecting Tempura Dipping Sauce

  • Kikkoman Soya 20 gm
  • Sake 20 gm
  • Mirin 20 gm
  • Grated Radish 5 gm
  • White Sesame 1 gm
Heat the Sake, Mirin, Soya and add grated radish before serving. Garnish with white sesame.


Bored of golden fried prawns? Try this healthy and Crunchy batter on prawns.

Tempura flour is crunchier and takes less oil than other flour, making it a healthy and delicious addition to your menu.

Light some candles, play some Cat Stevens and get out a medium sized bowl. Make some cuts across the belly of the prawn. Elongate and flatten down the curve, using both hands. Press it well enough so that it is nice and long.

In a separate plate, dust all the prawn with the tempura flour so that it is dry. Heat the oil in a Deep wok. Pick the prawns one by one, dip in the chilled tempura batter. Swirl it around the edges of the wok and release the prawn.

The prawn will go to the bottom of the wok and will dive up when done.

Fry the prawn for a very short time, taking it out just as it turns golden and crispy. Lay the prawns on a kitchen paper towel. Plate together as a standing bunch.

Serve with soya dipping and promising smile.

if you are storing the batter, just add cold water to make it thinner when you reuse it.


The Japanese have a unique ability to take foreign food and modify it to Japanese tastes, creating something totally new and original, and tempura is a prime example. Today an essential part of traditional Japanese cuisine, the Tempura was introduced to Japan by Portuguese missionaries in the 1600. It was a meal meant for Lent, when many Christians are forbidden to eat meat. In fact, the name tempura comes from the Latin ad tempora cuaresme, which means 'in the time of lent.' The japanese mistook this as the dish's name and called it tempura.

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