Spicy Tempura Prawns
Spicy Tempura Prawns
Ingredients
For the Prawns
- 1 pound large prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
For the Tempura Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice water
- 1 egg yolk
For the Spicy Mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon lime juice
- 1/2 teaspoon sesame oil
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the prawns: Lay each prawn flat on a cutting board. Make 2-3 shallow diagonal slits on the underside of the prawn to prevent curling during frying. Pat the prawns very dry with paper towels. Toss the dried prawns with 1/4 cup of cornstarch until lightly coated. Place them in the refrigerator to chill while preparing the batter.
⏱️ 10 min
- 2
Prepare the spicy mayonnaise: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and sesame oil until well combined. Taste and adjust sriracha if you prefer more heat. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 3
Prepare the tempura batter: In a large bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, baking powder, and salt. In a separate small bowl, whisk the ice water and egg yolk together. Pour the wet ingredients into the dry ingredients and mix gently with chopsticks or a fork until just combined. Do not overmix; a few lumps are desirable. Keep the batter cold by placing the bowl over another bowl filled with ice.
⏱️ 10 min
- 4
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 10 min•🌡️ 350
- 5
Fry the prawns: Working in batches of 4-5 prawns to avoid overcrowding the pot, dip each cornstarch-coated prawn into the cold tempura batter, allowing excess to drip off. Carefully lower the battered prawns into the hot oil. Fry for 2-3 minutes, flipping once, until golden brown and crispy. The internal temperature of the prawns should reach 145°F (63°C).
⏱️ 10 min•🌡️ 350
- 6
Drain and serve: Remove the fried prawns with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining prawns. Serve immediately with the spicy mayonnaise for dipping, garnished with sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tempura Prawns
For the Prawns
- 1 pound large prawns, peeled, deveined, tails on
- 1/4 cup cornstarch
For the Tempura Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice water
- 1 egg yolk
For the Spicy Mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon lime juice
- 1/2 teaspoon sesame oil
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the prawns: Lay each prawn flat on a cutting board. Make 2-3 shallow diagonal slits on the underside of the prawn to prevent curling during frying. Pat the prawns very dry with paper towels. Toss the dried prawns with 1/4 cup of cornstarch until lightly coated. Place them in the refrigerator to chill while preparing the batter.
⏱️ 10 min - 2
Prepare the spicy mayonnaise: In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and sesame oil until well combined. Taste and adjust sriracha if you prefer more heat. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Prepare the tempura batter: In a large bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, baking powder, and salt. In a separate small bowl, whisk the ice water and egg yolk together. Pour the wet ingredients into the dry ingredients and mix gently with chopsticks or a fork until just combined. Do not overmix; a few lumps are desirable. Keep the batter cold by placing the bowl over another bowl filled with ice.
⏱️ 10 min - 4
Heat the oil: Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
⏱️ 10 min•🌡️ 350 - 5
Fry the prawns: Working in batches of 4-5 prawns to avoid overcrowding the pot, dip each cornstarch-coated prawn into the cold tempura batter, allowing excess to drip off. Carefully lower the battered prawns into the hot oil. Fry for 2-3 minutes, flipping once, until golden brown and crispy. The internal temperature of the prawns should reach 145°F (63°C).
⏱️ 10 min•🌡️ 350 - 6
Drain and serve: Remove the fried prawns with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining prawns. Serve immediately with the spicy mayonnaise for dipping, garnished with sliced green onions.
⏱️ 5 min