Prawn Tempura

Name: Prawn Tempura
Total time: 28 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 60 ml Soy sauce; 60 ml Mirin; 120 ml Dashi stock; 1 tsp Fresh ginger; 12 piece large raw prawns, peeled and deveined, tails on; 30 g Plain flour; 1 l Vegetable oil; 100 g Plain flour; 1 tbsp Cornflour; 0.5 tsp Fine salt; 1 piece Egg yolks; 150 ml sparkling water

28 min · 28 min active · makes ~1.55 l · Trivial · Japanese

Crispy prawn tempura served with a warm ginger-soy dipping sauce, made with a light batter of egg yolks, sparkling water, and cornflour.

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Prawn Tempura

Crispy prawn tempura served with a warm ginger-soy dipping sauce, made with a light batter of egg yolks, sparkling water, and cornflour.

See more →

TOTAL TIME

28 min

ACTIVE TIME

28 min

QUANTITY

~1.55 l

DIFFICULTY

Trivial

CUISINE

Japanese

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/11

Tools0/13

Ingredients

0/11 gathered · 2 servings

60ml

120ml

1tsp

peeled and deveined, tails on12piece

130g

1tbsp

0.5tsp

1piece

150ml

#	Quantity	Notes	State
1	60ml	—	—
2	60ml	—	—
3	120ml	—	—
4	1tsp	—	—
5	12piece	peeled and deveined, tails on	—
6	130g	—	—
7	1l	—	—
8	1tbsp	—	—
9	0.5tsp	—	—
10	1piece	—	—
11	150ml	—	—

Tools

14 items

Serveware

1 item

Procedure

30 steps

1 of 30

Pour the soy sauce into the small saucepan.

Soy sauce · 60 ml

⏱ 20s

ResultSoy sauce

2 of 30

Add the mirin to the soy sauce in the saucepan.

Mirin · 60 ml

⏱ 15s

ResultSoy sauce and mirin

3 of 30

Pour the dashi stock into the mirin and soy sauce mixture.

Dashi stock · 120 ml

⏱ 15s

ResultDashi, mirin and soy sauce mixture

4 of 30

Bring the mixture to a gentle simmer over a medium heat and let it cook for about 3 minutes.

⏱ 3 min

ResultSimmered dashi stock and mirin mixture

5 of 30

Peel the ginger, then finely grate 1 teaspoon onto the chopping board.

Fresh ginger · 1 tsp

⏱ 45s

ResultRinsed ginger

6 of 30

Add the grated ginger to the simmered sauce.

Rinsed ginger · step 5

⏱ 20s

ResultGinger-added sauce

7 of 30

Stir the ginger into the sauce to combine evenly.

⏱ 30s

ResultEvenly combined ginger sauce

8 of 30

Remove the saucepan from the heat and set the ginger-soy dipping sauce aside to keep warm.

⏱ 20s

ResultEvenly combined ginger sauceused in step 30

9 of 30

Pat the prawns thoroughly dry with kitchen paper, pressing gently to absorb any moisture.

Large raw prawns · 12 piece

⏱ 1 min

ResultPatted-dry prawns

10 of 30

Make several shallow cuts across the underside of each prawn to prevent curling during frying.

⏱ 2 min

ResultScored prawns

11 of 30

Press each scored prawn firmly flat against the board with your fingers to straighten it out.

⏱ 1 min

ResultStraightened prawnsused in step 26

12 of 30

Dust the straightened prawns lightly all over with the plain flour, shaking off any excess.

Plain flour · 30 g

⏱ 1 min

ResultFlour-dusted piecesused in step 22

13 of 30

Pour the vegetable oil into the deep heavy-based saucepan. It should come no more than halfway up the sides.

Vegetable oil · 1 l

⏱ 10s

ResultVegetable oil

14 of 30

Heat the oil over a medium-high heat until it reaches 180 °C.

⏱ 5 min

ResultHot frying oil

15 of 30

Add the plain flour to the mixing bowl.

Plain flour · 100 g

⏱ 15s

ResultMeasured plain flour

16 of 30

Add the cornflour to the plain flour in the bowl.

Cornflour · 1 tbsp

⏱ 10s

ResultPlain flour and cornflour

17 of 30

Add the fine salt to the plain flour mixture.

Fine salt · 0.5 tsp

⏱ 10s

ResultPlain flour and cornflour and fine salt

18 of 30

Whisk the flour, cornflour and salt together until evenly combined.

⏱ 1 min

ResultDry batter mix

19 of 30

Add the egg yolk to the dry batter mix, stirring lightly to incorporate.

Egg yolks · 1 piece

⏱ 15s

ResultEgg-enriched batter base

20 of 30

Pour the sparkling water into the batter base and stir briefly — the batter should remain lumpy.

Sparkling water · 150 ml

⏱ 15s

ResultBatter base

21 of 30

Mix the batter with a few loose strokes, being careful not to overwork it — lumps are fine and keep the batter light.

⏱ 1 min

ResultTempura batter

22 of 30

Working with half the flour-dusted prawns, dip each one into the tempura batter, letting the excess drip back into the bowl.

Flour-dusted pieces · step 12

⏱ 1 min

ResultBattered prawns (batch 1)

23 of 30

Lower the battered prawns carefully into the hot oil and fry until pale golden and crisp, turning once.

Battered prawns (batch 1) · step 22

⏱ 3 min

ResultFried prawns (batch 1)

24 of 30

Lift the fried prawns out of the oil with tongs and drain them on a wire rack.

Fried prawns (batch 1) · step 23

⏱ 30s

ResultDrained fried prawns (batch 1)

25 of 30

Allow the oil to return to 180 °C before frying the second batch.

Hot oil · step 24

⏱ 2 min

ResultReheated hot oil

26 of 30

Dip the remaining flour-dusted prawns into the tempura batter, letting the excess drip off.

Straightened prawns · step 11

⏱ 1 min

ResultBattered prawns (batch 2)

27 of 30

Lower the second batch of battered prawns into the hot oil and fry until pale golden and crisp, turning once.

Battered prawns (batch 2) · step 26

⏱ 3 min

ResultFried prawns (batch 2)

28 of 30

Lift the second batch out of the oil with tongs and drain on the wire rack alongside the first batch.

Fried prawns (batch 2) · step 27

⏱ 30s

ResultDrained fried prawns (batch 2)

29 of 30

Arrange all the drained fried prawns on a serving plate.

Drained fried prawns (batch 2) · step 28

⏱ 1 min

ResultDrained fried prawns (batch 2)

30 of 30

Pour the warm ginger-soy dipping sauce into a small bowl and place it on the serving plate alongside the prawns.

Evenly combined ginger sauce · step 8

⏱ 15s

ResultPrawn Tempura

Total Time28 min

#	Product	Action
1	60 ml	Pour the soy sauce into the small saucepan.⏱ 20sResultSoy sauce
2	60 ml	Add the mirin to the soy sauce in the saucepan.⏱ 15sResultSoy sauce and mirin
3	120 ml	Pour the dashi stock into the mirin and soy sauce mixture.⏱ 15sResultDashi, mirin and soy sauce mixture
4	—	Bring the mixture to a gentle simmer over a medium heat and let it cook for about 3 minutes.⏱ 3 minResultSimmered dashi stock and mirin mixture
5	1 tsp	Peel the ginger, then finely grate 1 teaspoon onto the chopping board.⏱ 45sResultRinsed ginger
6	Rinsed gingerstep 5	Add the grated ginger to the simmered sauce.⏱ 20sResultGinger-added sauce
7	—	Stir the ginger into the sauce to combine evenly.⏱ 30sResultEvenly combined ginger sauce
8	—	Remove the saucepan from the heat and set the ginger-soy dipping sauce aside to keep warm.⏱ 20sResultEvenly combined ginger sauceused in step 30
9	12 piece	Pat the prawns thoroughly dry with kitchen paper, pressing gently to absorb any moisture.⏱ 1 minResultPatted-dry prawns
10	—	Make several shallow cuts across the underside of each prawn to prevent curling during frying.⏱ 2 minResultScored prawns
11	—	Press each scored prawn firmly flat against the board with your fingers to straighten it out.⏱ 1 minResultStraightened prawnsused in step 26
12	30 g	Dust the straightened prawns lightly all over with the plain flour, shaking off any excess.⏱ 1 minResultFlour-dusted piecesused in step 22
13	1 l	Pour the vegetable oil into the deep heavy-based saucepan. It should come no more than halfway up the sides.⏱ 10sResultVegetable oil
14	—	Heat the oil over a medium-high heat until it reaches 180 °C.⏱ 5 minResultHot frying oil
15	100 g	Add the plain flour to the mixing bowl.⏱ 15sResultMeasured plain flour
16	1 tbsp	Add the cornflour to the plain flour in the bowl.⏱ 10sResultPlain flour and cornflour
17	0.5 tsp	Add the fine salt to the plain flour mixture.⏱ 10sResultPlain flour and cornflour and fine salt
18	—	Whisk the flour, cornflour and salt together until evenly combined.⏱ 1 minResultDry batter mix
19	1 piece	Add the egg yolk to the dry batter mix, stirring lightly to incorporate.⏱ 15sResultEgg-enriched batter base
20	150 ml	Pour the sparkling water into the batter base and stir briefly — the batter should remain lumpy.⏱ 15sResultBatter base
21	—	Mix the batter with a few loose strokes, being careful not to overwork it — lumps are fine and keep the batter light.⏱ 1 minResultTempura batter
22	Flour-dusted piecesstep 12	Working with half the flour-dusted prawns, dip each one into the tempura batter, letting the excess drip back into the bowl.⏱ 1 minResultBattered prawns (batch 1)
23	Battered prawns (batch 1)step 22	Lower the battered prawns carefully into the hot oil and fry until pale golden and crisp, turning once.⏱ 3 minResultFried prawns (batch 1)
24	Fried prawns (batch 1)step 23	Lift the fried prawns out of the oil with tongs and drain them on a wire rack.⏱ 30sResultDrained fried prawns (batch 1)
25	Hot oilstep 24	Allow the oil to return to 180 °C before frying the second batch.⏱ 2 minResultReheated hot oil
26	Straightened prawnsstep 11	Dip the remaining flour-dusted prawns into the tempura batter, letting the excess drip off.⏱ 1 minResultBattered prawns (batch 2)
27	Battered prawns (batch 2)step 26	Lower the second batch of battered prawns into the hot oil and fry until pale golden and crisp, turning once.⏱ 3 minResultFried prawns (batch 2)
28	Fried prawns (batch 2)step 27	Lift the second batch out of the oil with tongs and drain on the wire rack alongside the first batch.⏱ 30sResultDrained fried prawns (batch 2)
29	Drained fried prawns (batch 2)step 28	Arrange all the drained fried prawns on a serving plate.⏱ 1 minResultDrained fried prawns (batch 2)
30	Evenly combined ginger saucestep 8	Pour the warm ginger-soy dipping sauce into a small bowl and place it on the serving plate alongside the prawns.⏱ 15sResultPrawn Tempura
Total Time		28 min

Nutrition

per serving

Estimated · pre-cooking · 83% ingredients covered

Nutrient	Per serving
	789kcal
	12g
	49g
	8g
	76g
	8g
	2g
	2,445mg

Ingredients0/11

Tools0/13

Japanese · Recipe

Prawn Tempura

Crispy prawn tempura served with a warm ginger-soy dipping sauce, made with a light batter of egg yolks, sparkling water, and cornflour.

What you’ll doYou will make a ginger-soy dipping sauce by simmering soy sauce, mirin and dashi stock, then add fresh ginger. Meanwhile, you'll prepare the prawns by drying them thoroughly, scoring the undersides to prevent curling, dusting them with flour and pressing them flat. You'll heat oil to 180°C, make a light lumpy batter with flour, cornflour, salt, egg yolk and sparkling water, then fry the prawns in two batches until pale golden and crisp, draining each batch on a wire rack before returning the oil to temperature.

Serves2

Total28 min

LevelMedium

Ingredients

Soy sauce60 ml
Mirin60 ml
Dashi stock120 ml
Fresh ginger1 tsp
Large raw prawns, peeled and deveined, tails on12 piece
Plain flour130 g
Vegetable oil1 l
Cornflour1 tbsp
Fine salt0.5 tsp
Egg yolks1 piece
Sparkling water150 ml

Tools

Mixing bowlTongsDeep heavy based saucepanServing plateSmall saucepanChef's knifeWire rackWhiskWooden spoonColanderPlateKitchen paperChopping boardMicroplane

Method

Pour the soy sauce into the small saucepan.

20sSmall saucepanSoy sauce · 60 ml

Add the mirin to the soy sauce in the saucepan.

15sSmall saucepanMirin · 60 ml

Pour the dashi stock into the mirin and soy sauce mixture.

15sSmall saucepanDashi stock · 120 ml

Bring the mixture to a gentle simmer over a medium heat and let it cook for about 3 minutes.

3 minSmall saucepan

Peel the ginger, then finely grate 1 teaspoon onto the chopping board.

45sChopping board, MicroplaneFresh ginger · 1 tsp

Add the grated ginger to the simmered sauce.

20sSmall saucepanRinsed ginger · step 5

Stir the ginger into the sauce to combine evenly.

30sSmall saucepan, Wooden spoon

Remove the saucepan from the heat and set the ginger-soy dipping sauce aside to keep warm.

Result · Evenly combined ginger sauce · used in step 30

20sSmall saucepan

Pat the prawns thoroughly dry with kitchen paper, pressing gently to absorb any moisture.

1 minPlate, Kitchen paperLarge raw prawns · 12 piece

Make several shallow cuts across the underside of each prawn to prevent curling during frying.

2 minChopping board, Chefs knife

Press each scored prawn firmly flat against the board with your fingers to straighten it out.

Result · Straightened prawns · used in step 26

1 minChopping board

Dust the straightened prawns lightly all over with the plain flour, shaking off any excess.

Result · Flour-dusted pieces · used in step 22

1 minChopping boardPlain flour · 30 g

Pour the vegetable oil into the deep heavy-based saucepan. It should come no more than halfway up the sides.

10sDeep heavy based saucepanVegetable oil · 1 l

Heat the oil over a medium-high heat until it reaches 180 °C.

5 minDeep heavy based saucepan

Add the plain flour to the mixing bowl.

15sMixing bowlPlain flour · 100 g

Add the cornflour to the plain flour in the bowl.

10sMixing bowlCornflour · 1 tbsp

Add the fine salt to the plain flour mixture.

10sMixing bowlFine salt · 0.5 tsp

Whisk the flour, cornflour and salt together until evenly combined.

1 minMixing bowl, Whisk

Add the egg yolk to the dry batter mix, stirring lightly to incorporate.

15sMixing bowlEgg yolks · 1 piece

Pour the sparkling water into the batter base and stir briefly — the batter should remain lumpy.

15sMixing bowlSparkling water · 150 ml

Mix the batter with a few loose strokes, being careful not to overwork it — lumps are fine and keep the batter light.

1 minMixing bowl, Wooden spoon

Working with half the flour-dusted prawns, dip each one into the tempura batter, letting the excess drip back into the bowl.

1 minMixing bowlFlour-dusted pieces · step 12

Lower the battered prawns carefully into the hot oil and fry until pale golden and crisp, turning once.

3 minDeep heavy based saucepanBattered prawns (batch 1) · step 22

Lift the fried prawns out of the oil with tongs and drain them on a wire rack.

30sWire rack, TongsFried prawns (batch 1) · step 23

Allow the oil to return to 180 °C before frying the second batch.

2 minDeep heavy based saucepanHot oil · step 24

Dip the remaining flour-dusted prawns into the tempura batter, letting the excess drip off.

1 minMixing bowlStraightened prawns · step 11

Lower the second batch of battered prawns into the hot oil and fry until pale golden and crisp, turning once.

3 minDeep heavy based saucepanBattered prawns (batch 2) · step 26

Lift the second batch out of the oil with tongs and drain on the wire rack alongside the first batch.

30sWire rack, TongsFried prawns (batch 2) · step 27

Arrange all the drained fried prawns on a serving plate.

1 minServing plateDrained fried prawns (batch 2) · step 28

Pour the warm ginger-soy dipping sauce into a small bowl and place it on the serving plate alongside the prawns.

Result · Prawn Tempura

15sServing plateEvenly combined ginger sauce · step 8

Printed 13 October 2026