Prawn tempura. Made for prawn (shrimp) lovers, this classic Japanese dish is all we want to start our special occasions on a crunchy note. Paired with the traditional dipping sauce, prawns are coated in a simple flour-water mixture and deep fried for that crisp perfection. Delicious!

Indeed, tempura is one of the most popular dishes out there. The crunchy coating is so addictive, it’s an easy win as a starter or side. From veggies to seafood, there are countless ways to enjoy them with your party meal. What’s more, the dipping sauce packs a flavor punch that’s unbeatable.

Shrimp (prawn) tempura. Prawns are coated with a thick and delicious batter made with flour and water, and deep fried to get a beautiful crunchy coating. They are a classic favorite bringing in iconic vibes to your party table. And when paired with the classic dipping sauce, they are delicious with an extra dose of crunchiness.

Shrimp (Prawn) Tempura Recipe

Prep prawns or shrimp - This involves peeling the prawns and deveining them. Make a few slits on the prawns so they don’t curl when deep fried. Pat dry with a paper towel and sprinkle with cornstarch (corn flour). Toss prawns in corn flour so they get an even coating.

Dip prawns (shrimp) in batter and deep fry - You will need the classic tempura batter in this recipe. Equal quantities of flour and water alongside an egg to make batter using chilled water. Dip prawns in this batter and deep fry until you get a beautiful golden and crunchy crust.

Dipping sauce is a must - The quintessential sauce for all kinds of tempura is a delicious combination of dashi, soy sauce, mirin or sake, sugar and a pinch of salt. The best part? You can make this ahead and store in the refrigerator for at least a week.

More Prawn (Shrimp) Recipes:

Prawn tempura | Shrimp Tempura

Prawns coated with crunchy classic tempura. Perfect appetizer for your next gathering!

5 from 42 votes

Print Pin Rate

Course: Appetizers

Cuisine: Japanese

Prep Time: 20

Cook Time: 15

Total Time: 35

Author :Nish Kitchen

Servings 6

Ingredients

Tempura batter:

▢ Get the recipe

Tempura prawn (shrimp):

▢ 1 kg prawns shrimp, cleaned, deveined, tails intact
▢ 1 tablespoon cornstarch corn flour
▢ Oil for deep frying

Tempura dipping sauce (to serve):

▢ Get the recipe

Instructions

Make tempura batter. Store in the refrigerator until ready to use.
Make tempura dipping sauce. Set aside.
Make horizontal slits on the prawns to prevent them from curling up while deep frying. Set aside.
Heat oil for deep frying in a deep pan over medium heat.
Sprinkle prawns with cornstarch (corn flour).
Holding prawns (shrimp) by tails, dip them, one at a time, into the batter to evenly coat.
Shake off excess.
Add prawns to oil and cook for 3-4 minutes or until golden brown.
Using a slotted spoon, drain on a paper towel.
Repeat with the remaining prawns (shrimp) and batter.
Serve immediately with tempura dipping sauce.

Video

Nutrition

Like this prawn tempura recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch recipe videos on YouTube.