This quick and easy recipe makes a light, crisp batter that would also be suitable for fish or vegetables.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
Tempura Batter
75g (1/2 cup) cornflour (cornstarch)
75g (1/2 cup) plain flour
1 egg, lightly beaten (we use eggs with a minimum weight of 59g)
188ml (3/4 cup) cold soda water
Uncooked king prawns (the above recipe should make enough batter for up to 1.5kg of medium king prawns)
Vegetable oil, for deep-frying © exclusivelyfood.com.au
Shell and devein prawns. We left the tails on for presentation purposes.
Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.
Heat oil in a large saucepan or wok. Holding prawns by the tails, dip in the batter and allow excess to drain away. Deep-fry prawns until batter is very lightly browned and prawns have turned pink and are cooked through. (It is best to fry the prawns in batches, so as not to overcrowd the pan.)
Drain and serve. © www.exclusivelyfood.com.au
thank you for sharing ur recipes...it simple but super-uber delicious!!!
ReplyDeleteHi,
ReplyDeleteI am of Japanese origin and love tempura!! I found this recipe to be delicious and easy to follow compared to others. When I made the tempura I made slits across the spine of each prawn to stop the prawns from curling up. This is my mother's trick!! Thanks again for the recipe!!
Hi, thanks for the recipe. I'm going to use it for a special occasion. I was just wondering, do you marinate the prawns before frying it? (because I noticed that there is no salt added anywhere)
ReplyDeleteWe don't marinate the prawns in this recipe. We serve them with dipping sauces and don't feel that any extra salt is needed. However, you could sprinkle the cooked prawns with salt if you like.
ReplyDeleteCan I use self raising flour or more plain flour instead of Corn Flour?
ReplyDeleteHi Kylie,
ReplyDeleteSome tempura recipes contain only plain flour or only self-raising flour. So it should be okay to substitute either self-raising flour or plain flour for the cornflour.
Hi All,
ReplyDeleteDoes anyone know how to make the tempura dipping sauce which sometimes is served with grated ginger/radish? I am going to try this recipe with fish, i can't wait!!!
Sam
Hi Sam,
ReplyDeleteIs this the type of dipping sauce recipe you are looking for?
This batter recipe is so simple and very very crisp and light. Absolutely a winner!
ReplyDeletethis is so delicious !! i made it last night and my family want it more !! do u know what kind of vegetable that is usually use for tempura ?
ReplyDeleteVegetables commonly used for tempura include capsicum, carrot, eggplant, green beans, mushrooms, pumpkin, sweet potato and zucchini.
ReplyDeletethis is a great dish i made it for dinner it is amazing try it with a spicy sauce
ReplyDeleteHi,
ReplyDeleteMay I know what is cold soda water?
Thanks.
Regards,
LC
Hi LC
ReplyDeleteSoda water is carbonated water. It is also known as club soda. We refrigerate the soda water until it is cold before using it in the batter.
hi, i was just wondering, if i were to do the vegetable tempura, should i pre-cook the veges first, probably boiling them first? & is there such thing as squid tempura? hehe..
ReplyDeletethank you very much! :)
Hi Yaya
ReplyDeleteSquid could be used in place of the prawns. If making vegetable tempura, the vegetables don't need to be precooked.
for this recipe, how hot does the oil have to be (the temperature in F)?? i dont want it to be too hot that it browns very dark tempura, but very light tempura
ReplyDeleteI know it's a bit late. But thanks to the commenter for the tip about cutting a slit across the prawn spines to stop them curling up!
ReplyDelete