Succulent fresh prawns dipped in a light, airy batter, coated in crunchy Japanese panko (delicate breadcrumbs), and deep-fried to golden perfection — that's how beautiful prawn tempura is made!
I’ll list down the simple steps to make these beautiful prawns without specifying exact quantities of the ingredients, as the method is quite easy and straightforward.
If you do not have the real Japanese panko, you can easily make it in a few minutes.
Panko
Let’s make panko:
- Cut the sides of a few slices of white bread
- Grate the bread slices
- Heat up a wide pan and roast the breadcrumbs until crispy while pushing them around constantly, making sure not to brown them.
- Your panko is ready to use!
- Store the breadcrumbs in an air-tight jar
Now let's start making prawn tempura:
You will need just a few ingredients: Plain flour, corn flour, an egg, breadcrumbs, oil to fry and jumbo prawns
- Peel the prawns, leaving the tail shell intact.
- Make a small slit on top and remove the blue vein.
- Sprinkle with a little salt and set aside.
Prepare the coatings:
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In a bowl, mix 1 tablespoon of cornflour into 1/4 cup of plain flour and season with salt
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In a separate bowl, beat one egg with 2–3 tablespoons of water.
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Place 1/2 cup of panko breadcrumbs on a flat plate.
Coat the prawns:
- Roll each prawn in the flour mixture.
- Dip into the egg wash.
- Coat well with panko breadcrumbs and set aside.
Fry:
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Deep-fry the prawns in hot oil until crispy and golden!
Enjoy!
These prawns come with a warning - "They are highly addictive!"
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