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Recipe Category / Seafood and Fish

Prawn Tempura

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Sugar Free Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as SF can be made when it contains less than 0.5 gr of sugars per 100 gr of solid food or 100 ml of liquid food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Method

Prawn tempura are famous due to the tempura batter which is a Japanese fried batter techinique used for seafood as well as vegetables. Tempura has European roots from Portugal and was brought to Japan from the Jesuit monks in the 16th century.

  • Peel the prawns and using a sharp knife, make a series of 5 scorings (slits), which are 2-3 mm deep, along the back of the prawns.
  • Turn them over on their belly and score again in the same way, making sure the scorings are positioned in between the scorings on the back.
  • Gently press down on them with your hand so they can open up like an accordion. In this way they look larger and more presentable when they are fried.
  • In a bowl, add the flour,  corn starch, salt, pepper and soda water. Whisk to combine the tempura batter.
  • Season the prawns with salt and pepper, dust with corn starch and gently toss to coat completely.
  • Dip the prawns in the tempura.
  • Pour the vegetable oil in a pan and let it heat to 180* C (350* F).
  • Add the prawns and fry for about 2 minutes or as long as necessary to make beautiful looking, golden prawns.
  • When ready, remove from pan with a slotted spoon and let them drain excess oil on paper towels.
  • Serve with sweet chili sauce and fresh thyme. 

Tip

The soda water should be VERY cold!

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Nutritional
Chart

Nutrition information per portion

117
Calories (kcal)
6 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

2.3
Total Fat (g)
3 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

0.5
Saturated Fat (g)
3 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

20.0
Total Carbs (g)
8 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.0
Sugars (g)
0 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

4.1
Protein (g)
8 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.7
Fibre (g)
3 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.35
Sodium (g)
6 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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