Preparing Tempura King Prawns

Tempura king prawns are a classic of Japanese frying technique: minimal batter, very hot oil, and a clean, crisp finish that highlights the sweetness of the prawn rather than masking it. Tempura is one of the best ways to create party food for a buffet.

Ingredients (serves 4)

Prawns

• 12 large raw king prawns, shell on

• Cold water and ice, as needed

Tempura batter

• 100 g plain flour

• 40 g cornflour

• 1 large egg

• 200 ml ice-cold water

• Ice cubes, to keep batter cold

For frying

• Neutral oil with a high smoke point (vegetable, sunflower, or rice bran), about 1.5 liters

To serve (optional)

• Tempura dipping sauce, lemon wedges, or sea salt

Equipment Needed

• Sharp knife and chopping board

• Small skewer or toothpick (for straightening prawns)

• Mixing bowl

• Whisk or chopsticks

• Slotted spoon or spider strainer

• Deep saucepan or deep fryer

• Cooking thermometer

• Paper towels or wire rack

Preparation and Cooking Times

• Preparation time: 15 minutes

• Batter resting and chilling: 5 minutes

• Cooking time: 6 to 8 minutes total

• Total time: approximately 25 to 30 minutes

Preparation

Peel the prawns, leaving the tails intact. Using a small knife, make shallow cuts along the underside of each prawn, then gently straighten them by pressing flat. This prevents curling during frying. Pat dry and keep chilled.

Heat the oil to 170–180°C. Temperature control is critical; oil that is too cool produces greasy batter, too hot and the coating browns before cooking through.

To make the batter, lightly whisk the egg with the ice-cold water. Add the flour and cornflour, mixing briefly and imperfectly. Lumps are desirable. Keep the bowl over ice to maintain a very cold batter.

Dust the prawns lightly with flour, then dip into the batter, letting excess drip away. Fry in small batches for 2 to 3 minutes per batch, turning once, until pale golden and crisp. Remove with a slotted spoon and drain on paper towels or a rack.

Serve immediately. Tempura loses its defining texture within minutes of resting.

Nutritional Information (approximate, per serving)

Based on 3 prawns per person, including absorbed frying oil.

• Energy: 320 kcal

• Protein: 18 g

• Fat: 18 g

  • Saturated fat: 3 g

• Carbohydrates: 22 g

  • Sugars: <1 g

• Sodium: 420 mg

These values are estimates; actual nutrition varies with oil absorption, prawn size, and portioning.

Notes on Technique

The defining variables are batter temperature and oil temperature. Cold batter meeting hot oil creates the lacy, crisp shell associated with proper tempura. Overmixing the batter develops gluten and produces heaviness. Precision here is less about measurement and more about restraint.