PRAWN TEMPURA RECIPE

      Prawn Tempura is one of the most popular Japanese starters enjoyed around the world. Prawn Tempura called as 'EBITEN' in Japanese is nothing but, where 'Ebi' means 'Prawns' and 'Ten' means 'Tempura'.   Japanese Cuisine has a strong tradition of eating fresh food left in its best possible natural form, the tradition of Tempura was bought into the country by the Portuguese and introduced by them in the commercial ports of Nagasaki.  But Japanese Chefs found a way to induce their own style of cooking using the freshest produce available and preserving their natural taste, which slowly found popularity converting Tempura a truly Japanese Food. But the irony is that this method of cooking totally vanished from Portuguese Cuisine on the long run.

     Though we can find a lot of Tempura recipes in Japanese Cuisine, with Vegetables like Potato, Sweet Potato, Mushroom, Lotus Root, Eggplant, Chilli Peppers, Carrots, Okra etc., and even I recently happened to nibble over a Yellow Pumpkin(Kabocha) Tempura and my favourite are Lotus Root Tempura.  You can pretty much use any vegetable to suit your whims and fancies.  These little Japanese fried treats are great as a starter or as a snack between meals.

     But when it comes to a Tempura Recipe,  Prawn Tempura Recipe takes the show. But the truth is, what makes a Tempura so tasty, special and different from other fried dishes is the distinctive Batter used for the recipe. The batter for Tempura is basically made from beaten Egg, All-Purpose Flour and Cold Water along with few seasonings or sauces.  An authentic Prawn Tempura Recipe uses no bread crumbs and it is less greasy compared to other frying methods.

     This Prawn Tempura Recipe is a slight variation from the original recipe.  I have not used any batter in this recipe instead I have just dredged the Prawns with Flour, dipped in beaten Egg and coated the Prawns lavishly with Japanese Bread Crumbs(Panko) and have deep fried the Prawn Tempura on a medium flame.  This way the Prawn Tempura turns out to be crispy, less greasy and retains its texture even after a long time.

Cuisine - Japanese
Course - Appetiser / Starter
Spice Level  - Low
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 20-30 Minutes
Marination Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO CLEAN AND CUT THE PRAWNS FOR PRAWN TEMPURA :

INGREDIENTS :

Prawns - 15-20 Nos.
Potato/Corn Starch - 1 Tbspn
Sake/Rice Wine Vinegar - 1-2 Tspns

METHOD :

• Pull off the head and the outer shell, leaving the shell at the lower & tail portion intact.
• Carefully, devein the Prawns and Cut the tip of the tail.
• Hold the cleaned Prawn and make few small incisions on the belly side.  Care should be taken not to cut the Prawns into pieces.
• Hold the Prawns with both your hands and carefully bend it backwards and make it straight.
• Bend the Prawns carefully, until it is totally straightened.
• Sprinkle some Potato/Corn Starch over the cleaned Shrimps and leave it aside for few minutes.
• Potato/Corn Starch absorbs the smell and dirt from the Prawns.
• Rinse the Starch coated Prawns under running water and discard the water.
• Add Sake/Rice Wine Vinegar along with a dash of salt to the Prawns and leave it aside for 10-15 minutes.
• Remove the Prawns from the liquid and drain them over clean Kitchen Towel.

HOW TO MAKE PRAWN TEMPURA 

INGREDIENTS :

Prawns - 15-20 Nos.
All-Purpose Flour - 1 Cup(Approx)
Egg - 2 Nos.
Japanese(Panko) Bread Crumbs - 2 Cups(Approx)

To Deep Fry :

Oil

To Garnish :

Daikon Radish (Optional)

Dipping Sauce for Prawn Tempura :

Sake/Rice Wine Vinegar - 5 Tbspn
Light Soy Sauce - 1 Tbspn
Sugar - 2 Tbspn
Ginger - a small piece(Finely grated)
Toasted Seasme Seeds - 1/2 Tspn(Optional)
Salt - To Taste(Optional)

METHOD:

• Pat Dry the cleaned Prawns until they are totally dry.
• Spread the All-Purpose Flour and Japanese Bread Crumbs on separate plates.
• Beat the Eggs with a dash of Salt and leave it aside.
• First, dredge the Prawns in Flour, next dip them into the beaten Egg.
• Lastly coat them lavishly with Japanese Bread Crumbs.
• Follow the suit for the rest of the Prawns and line them up on a large platter.
• Heat Oil in a deep pan and allow it to smoke off.
• Reduce the flame to medium-high and wait for few minutes.
• Deep fry the Bread Crumb coated Prawns on a medium flame until they turn into light golden colour.
• Remove the Fried Prawn Tempura from oil and drain them on a Paper Towel.
• Serve Prawn Tempura hot with any dipping sauce of your choice.
• Garnish with finely grated Daikon Radish(Optional).

For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

Dipping Sauce for Prawn Tempura :

• Finely grate or chop the Ginger.
• Dry roast the White Sesame Seeds on a low flame until they pop and turn aromatic.
• Mix all the ingredients mentioned under 'For Dipping Sauce' in a bowl.
• Taste the Dipping Sauce and add Salt if necessary.

NOTES:

• Make incisions on the belly side of the Prawns carefully.  
• Care should be taken not to cut them into pieces.
• Gently press the Prawns until they are well straightened.
• This way, the Prawns stay straight and do not curl up once deep fried.
• Make sure the Prawns are totally dry before dipping them into the flour.
• Dredge the Prawns in Flour... Egg Batter... Breadcrumbs.
• Fry the Prawns on a medium flame.
• Panko Bread Crumbs/Japanese Bread Crumbs can be substituted with any other breadcrumbs.
• Can try using coarsely ground Corn Flakes or Nestum instead of Bread Crumbs for a slight variation in the recipe.