Making Japanese Tempura Prawns

If you are a fan of Japanese cuisine or simply love seafood, then you must try making Japanese Tempura Prawns. Tempura is a popular dish in Japan, consisting of battered and deep-fried seafood or vegetables. Prawns are a classic choice for tempura, as their firm and succulent texture pairs perfectly with the light and crispy batter.

To make Japanese Tempura Prawns, you will need the following ingredients:

  • 12 large prawns
  • 1 cup of all-purpose flour
  • 1/2 cup of cornstarch
  • 1 egg
  • 1 cup of ice-cold water
  • Salt and pepper to taste

First, you will need to prepare the prawns. Remove the heads and shells, leaving the tails intact. Make a small incision along the back of each prawn and remove the dark-colored vein. Rinse the prawns under cold water and pat them dry with a paper towel.

Ingredients Quantity
All-purpose flour 1 cup
Cornstarch 1/2 cup
Egg 1
Ice-cold water 1 cup
Salt To taste
Pepper To taste

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and pepper. In a separate bowl, beat the egg and add the ice-cold water. Gradually pour the egg mixture into the dry ingredients, whisking constantly until a smooth batter forms.

“If you are a fan of Japanese cuisine or simply love seafood, then you must try making Japanese Tempura Prawns.”


When making Japanese tempura prawns, it’s important to have the right ingredients on hand. Here’s a list of some essential items you’ll need:

  • Prawns: Start with fresh, deveined prawns. Make sure they are of high quality to ensure the best flavor and texture in your tempura dish.
  • All-purpose flour: This is the main ingredient for the tempura batter. It helps create a light and crispy coating for the prawns.
  • Cornstarch: Adding cornstarch to the flour helps make the tempura batter even lighter and fluffier.
  • Egg: A beaten egg is used to bind the dry ingredients together and add moisture to the tempura batter.
  • Ice-cold water: Using ice-cold water in the tempura batter helps create a crispy texture when frying.
  • Soy sauce: To add a savory and umami flavor to the tempura prawns, serving them with soy sauce is a must.
  • Vegetable oil: Use a neutral-flavored oil with a high smoke point, such as vegetable oil, for frying the tempura prawns.
  • Salt: Season the prawns with salt before dipping them into the tempura batter.

In addition to these main ingredients, you can also customize your tempura prawns by adding other spices and seasonings, such as garlic powder, paprika, or black pepper, to the flour mixture. You can also serve the tempura prawns with a dipping sauce made from rice vinegar, mirin, and grated daikon radish for added flavor.



  • Ingredients: Check that you have all the ingredients required for the tempura prawns recipe. This typically includes prawns, all-purpose flour, cornstarch, eggs, ice-cold water, salt, and vegetable oil for frying. You may also want to prepare a dipping sauce for serving.
  • Prawns: Clean the prawns by removing the shells and deveining them. It is also important to pat them dry with a paper towel to ensure the batter sticks well during frying.
  • Batter: Prepare the batter by sifting the flour and cornstarch into a large bowl. Make a well in the center and crack the eggs into it. Gradually add ice-cold water while whisking until the batter reaches a smooth and thin consistency. Season the batter with salt to taste.
  • Frying Equipment: Prepare a deep-frying setup by filling a deep pan or pot with enough vegetable oil to submerge the prawns. Heat the oil to the appropriate frying temperature, usually around 180°C (350°F).

By properly preparing all the ingredients and equipment beforehand, you can ensure a successful and enjoyable Japanese tempura prawns cooking experience.

Cooking and Serving

Cooking and Serving


  1. Oil and Temperature: Heat the oil to the right temperature. The ideal temperature for frying tempura prawns is around 180°C (350°F). Use a cooking thermometer to ensure accuracy.
  2. Batter: Dip the prawns into the tempura batter just before frying. Make sure the batter is well-mixed and not too thick. The batter should be light and airy, and it should coat the prawns evenly.
  3. Frying: Gently place the battered prawns into the hot oil. Do not overcrowd the fryer or the pan as this will lower the oil temperature and result in soggy tempura. Fry the prawns for about 2-3 minutes or until golden brown and crispy.
  4. Draining: Remove the fried prawns with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil. This will help to keep the tempura prawns crispy.


  • Presentation: Serve the tempura prawns on a plate or platter lined with lettuce or decorative leaves to add a pop of color. Garnish with fresh herbs, such as cilantro or parsley, for an extra touch of freshness.
  • Accompaniments: Tempura prawns are often served with a dipping sauce, such as soy sauce or a mixture of soy sauce and vinegar. Add a squeeze of lemon or lime to enhance the flavors.
  • Side dishes: Serve tempura prawns with steamed rice or noodles for a complete meal. You can also pair them with a crisp salad or pickled vegetables for a refreshing contrast.
  • Timing: Tempura prawns are best enjoyed immediately after cooking. The crispy texture is at its peak right out of the fryer. Avoid overcooking or letting the tempura prawns sit for too long before serving.

By following these cooking and serving tips, you can create a mouth-watering dish of tempura prawns that will impress your guests and delight your taste buds.

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